I have tried so many different types and styles of beef vegetable soups. I grew up eating a version that my Mom made, and Mr. Man grew up eating a version that his Mom made him. Both of our parents made them differently. Not by much, but enough to tell a difference. Mr. Man preferred his Mom's while I preferred my Mom's. In order to find something that we both loved about the version we cooked, I had to do some testing and changes to make it "our's". Here is what it has become.
Beef Vegetable Soup
1-1.5 beef stew meat
2 qts. water
2 beef bouillon cubes
1 onion - chopped
6 peeled potatoes - chopped
1-1/2 tsp parsley flakes
salt to taste
1(2lbs) package frozen mixed vegetables
1 (8oz) tomato sauce
Brown stew meat in dutch oven.
Add onion, water, bouillon cubes to the pot and simmer for 2 hours.
Add the remaining ingredients and cook for another hour.
Add water as needed.
You can serve this with crackers, cornbread, bread sticks, or rice.
Leftover soup may be heated and served again. It only gets better!