Saturday Cooking Extravaganza Part 3: Vegetable Beef Soup

I just made up this recipe and it worked pretty well.  I froze about half of it for a later date. 


Vegetable Beef Soup  (Serves 6-8)

• 1 to 2 lb. beef stew meat
• 1 bag frozen veggie soup veggies
• 1 15oz. can no salt added diced tomatoes
• 1 32oz. can tomato sauce
• parsley, salt, pepper and hot sauce to taste

1.  In a large saucepan cover beef with water.  Bring to a boil.  Simmer gentle for a couple hours to ensure tenderness.
2.  Add remaining ingredients and bring back to a boil.  Simmer gently for 20-30 minutes.  Enjoy!

New Food Alert: Leeks

If you've never cooked with leeks, you are missing out on a flavor like none other.  Recently, I found a recipe from Philadelphia Cream Cheese that uses these delicious veggies with asparagus to make the best soup I have ever made.  It was good enough to make two days in a row!

When cooking with leeks, first cut off the root end and then cut off the green leaves.  Cut the remaining stalk in half length-wise and rinse any grit from between the layers under cool running water.  

Thank you, Philly, for the recipe below!