Soup or Stew? Bisque or Chowder? Broth or Consommé?
The official title doesn’t really matter to me (but if you want a full definition of each, click here). I love them all, all year round, but the fall and winter seasons give me the excuse of serving them more often!
I decided that better than writing out all those definitions, you might prefer having the recipe for my all-time favorite: vegetable beef soup.
I could be happy eating this every week. While it has a lot of ingredients and cooking time, the actual hands-on preparation is so very quick and easy. And for old times sake, one of the ingredients is Campbell’s Tomato Soup. I did their commercials for years, and let me tell you, it is a must in this soup!
- Beef Ribs (one small package)
- Beef for stewing (one small package)
- 1 envelope of dry onion soup mix
- 1 (15.5 oz.) can tomato sauce
- 1 (16 oz) can diced tomatoes
- ½ tsp each of garlic powder, dried basil, dried sage, dried oregano
- 1 tsp. pepper
- 2 tsp. salt
- 1 large package of frozen vegetables for soup
- 1 can Campbell’s condensed tomato soup
- Place beef ribs and beef stew in a 5-quart pot. Cover with water and simmer for 2 ½ hours. Chill and then remove fat and bones. Add remaining ingredients, except frozen vegetables and simmer an additional hour. Add vegetables and undiluted tomato soup. Simmer 30 minutes more.
Tell Me: What’s your favorite soup?