yield ~ 10 cups (3ww pts each)
- 1lb stew meat
- 2 cups frozen corn
- 1 potato, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 8 cups water
- 5 beef bouillon cubes
- pepper, thyme, garlic, bay leaves to taste
- corn starch & water (for thickening)
- brown meat with onion
- add carrots, celery, corn, water and bouillon
- simmer all day or in a crock pot or not long at all – it doesn’t matter
- add potato in about an hour before you’re ready to eat and put eat around a med-low temp
- season to taste
- enjoy
Ours was very peppery – just the way we like it! I hardly did any thyme because I don’t really love it…and we had two bay leaves in it. I started the soup around 11am and it basically just simmered all day until we ate it around 6pm. It didn’t require the simmer, but I feel like almost any soup is better with a long simmer…
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