This meaty, satisfying soup comes from reader Carlene W. of Westland, Michigan. "My grandmother gave me her recipe for this soup," she says. "She passed a while ago, and every time I make it, I think of her and all the times we spent together when I was a little girl. She taught me how to cook."
Two quick cooking notes, should you try to make the soup on your own:
- "English roast" is an another name for two different cuts of beef: the shoulder roast and the cross rib roast. Both are suited to wet heat, and do very well in soups, so pick your favorite.
- Pay attention to the water level during cooking, and add more whenever it's needed. The thickness of the soup ultimately depends on this, so feel free to adjust to your taste.
Ingredients:
2 tablespoons olive oil
1 pound English roast, chopped into 3/4-inch chunks
1 small onion, chopped fine
1 tablespoon Lawry's Seasoned Salt
1/8 teaspoon garlic powder
1/8 teaspoon celery seed
8 baby carrots OR 2 medium carrots, sliced into 1/3-inch rounds
1 stalk celery, chopped
1 can (28 ounces) stewed tomatoes
2 medium russet potatoes, peeled and cubed
1 - 1 1/2 cups canned or frozen corn
1 - 1 1/2 cups canned or frozen peas
Salt and pepper, to taste
Directions:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onion, seasoned salt, garlic powder, and celery seed. Sauté until onions begin to soften, 2 or 3 minutes. Add can of stewed tomatoes and 2 cans of water. Bring to a boil, then drop heat to low. Let simmer for about 2 hours, stirring occasionally, adding more water if necessary. Add carrots and celery and cook 30 minutes. Add potatoes and let cook another 30 minutes. Add corn and peas. Simmer 5 more minutes. Add salt and pepper to taste and serve.
Serves 8
Check out the Grandparents.com Recipe section for more wonderful reader recipes, like Saturday Potato/Bacon Soup.
Home
