by Jackie Houchin

A: I love, love, love cooking and eating my own Vegetable-Beef Soup. Yum!!

Here’s how I make it.

I start with some really good beef, like a top sirloin steak.  I ruthlessly trim every bit of fat off the steak and cut it into dice-sized pieces.

In a large stock pot on medium heat, I put a tiny bit of oil, then toss in the beef cubes and brown on all sides, letting them sear first, then stirring.  While the meet is browing, I chop a medium sweet onion and a few stalks of celery into small pieces and toss them into the pot. lowering the heat. By now there are meat juices released, and the veggies soften perfectly in them.

Next I unwrap 4-5 1-inch square vegetable boullion cubes and a couple beef boullion cubes, break them apart a bit and toss into the pot, adding a cup or two hot water to get them disolving. Stir and swirl, then add more water (2-4 cups), a couple 16-oz cans of stewed tomatoes (the kind with onions & peppers), and a couple bay leaves. Stir well and simmer for an hour or two, adding water and boullion to keep the pot about 2/3 – 3/4 full.

Then I start adding the extras, like any leftover cooked veggies in the fridge (not cole veggies, except maybe some shredded cabbage), a package or so of frozen mixed veggies or the variety you like, and a quarter cup or so of fast cooking dry barley or quick farrow. A yellow or white medium potato peeled and diced too.

Sprinkle on some dried thyme, tarragon, and parsley, Simmer, simmer. Maybe another boullion cube? Taste.

Next I add one can of red or white kidney beans. Maybe a can of Veg-All, if I have it. Simmer a bit.

Add a handful of tiny alphabet or stars pasta or that tiny pasta shaped like rice. (or rice, if you like) Stir, stir. Simmer, simmer. Taste. Add salt and pepper as you like it.

Serve immediately, and tomorrow (it’s better), and the day after (even better!). Yummy.

It also freezes well, so make a BIG pot!