Here's a good soup recipe for the cooler weather now upon most of us!
Veggie Beef Soup
2 lbs beef stew, cut into small cubes 2-3 medium potatoes, diced into cubes 1 small bag frozen peas(you can also use canned on vegetables if you prefer) 1 small bag frozen corn niblets 1 small bag baby lima beans 1-2 box elbow macaroni 2 cups spagetti sauce with garlic, onion and parmesan cheese 2 8 oz cans tomato soup 2 tbsp olive oil 1-4 cup sherry or red cooking wine Worchestershire sauce to taste
Using large skillet on medium heat, skim with 1 tbsp of the olive oil and add beef cubes. Slowly adding Worchestershire sauce and cooking wine, stir occasionally, brown for approximately 15-20 minutes. Meanwhile, use a medium stockpot and fill halfway with water. Add the other tbsp olive oil and potatoes. Bring to a boil and cook on med high for 10-15 minutes, then add the elbow macaroni. Bring down to a simmer and let the macaroni cook for 10-11 minutes, stirring occasionally. After beef is brown, drain and set to side. Open the cans of tomato soup, and the bags of vegetables. Slowly add to the water-potato-macaroni mixture, along with the spagetti sauce. Heat through until hot. Let sit for 10 minutes, serve with yeast bread or crackers. Yummy!
