Beef and Vegetable Soup

Photograph by Shannon L. Buck copyright 2015

Soups are easy to prepare on the stove top or in a slow cooker. On the stove, simply cook until the vegetables and meat are cooked through. This will depend in how big the pieces of food are, and whether or not the meat was precooked. In the slow cooker, two or three hours on high works fine. Twice as long when slow cooking on a low temperature.

Ingredients

3/4 pound beef cut into bite-size pieces

1-1/2 cup, squash cut into bite-size pieces

2 sweet potatoes cut into bite-size pieces

carrots cut into bite-size pieces

beef or vegetable broth, or water (to cover)

parsley and rosemary

pepper to taste

salt to taste

  1. Put the vegetables into the crock or pot.

  2. Place the beef on top.

  3. Pour broth and/or water over the top of the vegetables and beef.

  4. Add some fresh parsley and rosemary, as well as a little salt and pepper.

  5. Cook until the meat and vegetables are done, adding more of the fresh herbs five minutes before serving.

Tips

  • You will save a great deal of money when using vegetables and herbs grown in your own garden.

Serving Suggestions

  • A side salad of greens, tomatoes, and cucumber will well go with this soup.

Happy cooking!

Shannon

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Categories: Main Meals

Author:Shannon L. Buck

Hi all! My name is Shannon. I'm a single mother of two young adult daughters and a Memay to one precious Little Man. I work as a writer from my home in Orono, Maine, and as a Front Desk Agent at an inn in Bangor. Writing is my life, second only to my daughters and grandson. I enjoy writing nonfiction, as well as fiction in a number of genres.

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  1. Hearty Venison Soup « Frugal Recipes: Spending Less to Eat Healthy - Wednesday, November 16, 2011

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