In South Carolina, sometime in the early Fall, the humidity and temps drop to overnight lows in the high 50’s to low 60’s and highs only in the low 80’s … ok, that’s cool enough here to feel a bit like Fall! LOL! Can’t wait! I especially can’t wait for all the tastes and foods Fall brings with it, such as stews and soups, apple crisps and cobblers, baked butternut squash and other goodies.
I love all kinds of soups and stews, and we have them quite often during the Fall and Winter seasons. This Veggie Beef Soup is one of my all-time favorites and you can use any beef/meat you want, or mix up the vegetables to make it your own. It’s one of those versatile, anything goes kind of soup! Enjoy!
1 large onion, chopped
(make your own)
Stir in tomatoes, tomato sauce and beef stock or beef bone broth; bring to a boil. Reduce heat and let simmer approx. 1-2 hours, until beef is tender, stirring from time to time.
Add potatoes and carrots and return to a boil; reduce heat and simmer approx. 30 minutes.
Add frozen green beans and corn; continue cooking until all vegetables are tender and heated through.
Process pint jars 75 minutes and quart jars 90 minutes at 11 lbs. pressure.