Vegetable Beef Soup

Believe it or not, I've never made vegetable soup before.... and to shock you even more, I've never even cut up beef. I've never liked touching raw meat, but we've been getting a little more acquainted with each other over time. Yay, me! Aubrey was out hunting, and I cut it all by myself. Okay, I'm sounding like a child now. I did change up the recipe a small bit. My changes are in red. This soup turned out really good, and I'm sure I'll have a lot stuffed in my freezer for the lazy days when I don't feel like cooking.


Recipe is from the Tables of Content cookbook from the Junior League of Birmingham, AL

Ingredients:
2 pounds beef round or top round steak, cubed (3 pounds would be better)
4 (28-oz) cans beef broth (74 ounces beef broth + 15 ounce can veggie broth + 28 ounces water)
2 (15-oz) cans corn, drained
1 (28-oz) can diced tomatoes with juice
1 (28-oz) can green beans, drained
1 (15-oz) can double beef broth (omitted)
1 (10-oz) package frozen baby lima beans
2 yellow onions, chopped (I used 1 large yellow onion)
1 and 1/4 cups sliced carrots
1 cup chopped celery
2 bay leaves
1 tsp Worcestershire sauce
8-9 drops of Tabasco sauce (I had Crystal hot sauce on hand)
Salt and pepper to taste
2 potatoes, peeled and chopped
1 cup sliced mushrooms (omitted)

Directions:
Brown the beef in a large skillet, stirring frequently. Drain and add the beef, beef broth, corn, undrained tomatoes, green beans, double beef broth, lima beans, onions, carrots, celery, bay leaves, Worcestershire sauce, Tabasco sauce, salt and pepper in a stockpot and mix well. Bring to a boil over medium-high heat and reduce the heat to low.

Cook for 1 to 1 and 1/2 hours or until the beef is tender, stirring occasionally. Add the potatoes and mushrooms and return to a boil. Boil for 15-20 minutes or until the potatoes are tender, stirring occasionally. Discard the bay leaves and ladle into soup bowls.