- Stew beef
- White onion, chopped
- Corn - This & the tomatoes are the only canned products I use. The rest are fresh ingredients.
- Diced tomatoes
- Celery, chopped
- Carrots, chopped
- Green beans
- Miniature pasta (you can use ABCs or regular noodles)
I cook the meat on the stove top first. This creates a nice beef broth to be a base for the soup. When you add the diced tomatoes, you don't drain them. The combination of the tomato and beef is a yummy broth. Once the beef is cooked, I add all the veggies. Then I let it simmer for a few hours. I add the pasta last and only cook for about 20 minutes afterward. If you cook much longer, it gets soggy.
I serve it with cornbread and it's great comfort food. It also freezes well.
I am making this tomorrow, because we can eat it as leftovers next week. I'll do 2 pots at the same time and freeze one of them for later.