Beef, Potato and Tomato Soup
It is FRICKEN FREEZING outside. I haven’t left my house in 2 days and in an attempt to stretch it another day, I made a giant pot of this soup using my pantry and left overs! This is simple, healthy and is completely satisfying; Mike loved it!
Serves 8 to 10
8 Cups sodium reduced beef stock (I used 2 store bought boxes)
1 Large carrot, chopped
2 Celery stalks, chopped
5 medium potatoes, skin left on, chopped
1 medium onion, chopped
1 pound/ 453 g beef, cubed (see notes)
1 796 ml can crushed tomatoes
2 Bay leaves (dried)
1/2 tsp salt
1/4 tsp pepper
Bring the stock to a boil and then add the carrot, celery, potato, onion, beef, tomatoes, bay, salt and pepper to the pot; mix well.
Cover the pot with a lid and bring it back up to a boil, then drop the heat to low.
Let the soup simmer for at least an hour, up to 3 hours.
Taste and adjust the seasoning and discard the bay leaves before serving.
- I used the left overs of our roast beef; the cut was sirloin tip.
- Cooked or uncooked beef will work, just trim away the fat and cut the meat into cubes.
- Sirloin steak would work well here.