Bringing flavor, pizazz and panache to cooking

This is a recipe my mother used to cook and my brother John Newell continues to make it in a updated Low Sodium. It has a really rich beef flavor and is really easy, especially if you can find a good “Soup Bunch” of vegetables at your grocery. You can use just about any vegetables you’d like. This soup freezes well, so make a large batch and freeze the leftovers.

1 lb Beef Steak

2 Bay Leaves

Water

Soup Bunch OR:

Carrots

Potato

Cabbage

Onion

Other Vegetables as desired

1 15-oz can No Salt Whole Tomatoes

1 32-oz box Low Sodium Beef Broth

John C. Newell

Cube the steak and brown it over medium heat in it a soup pot or Dutch oven. Add the bay leaves, cover with water and bring to a boil. Reduce the heat to low and simmer covered for 1½ hours.

Cut the carrots and add to the pot, then cut the other veggies and add them along with the tomatoes and the beef broth. Add water if needed so that the broth barely covers the veggies.

Bring back to a boil over medium heat. Then reduce heat to low, cover and simmer an additional hour.

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