Easy Vegetable Soup II
This is a quick, delicious vegetable soup that we’ve been serving in our family for over 20 years. Great on a cold day, even better the next day!
INGRIDIENT
DIRECTION
Step: 1
In a large pot over high heat, boil the stew meat in enough water to cover the meat completely for 30 minutes, skimming the froth as necessary.
Step: 2
Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes
Step: 3
Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.
NUTRITION FACT
Per Serving: 512 calories; protein 29.3g; carbohydrates 54.2g; fat 20.2g; cholesterol 67.5mg; sodium 845.6mg.
The name of “stew” can refer to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.
