My mother in-law sent me this soup. She was a spouse to an Air Force Colonel for 24 years and moved all over the world to locations as varied as Lubbock, Texas and Guam. She got this recipe from another Air Force spouse, and it has been passed around for who knows how many tours of duty. It is a great goto soup when the next move is on the horizon, the husband is TDY, the boxes are being packed, the kids are hungry, and friends are coming over to say goodbye.

Ingredients

  • 3 lbs stew meat
  • 2-3 carrots, sliced
  • 2 fresh tomatoes (wedged)
  • Mushrooms sliced, fresh
  • ½ stick butter
  • One 28oz can of whole tomatoes, cut up
  • 2 large russet potatoes, peeled, sectioned into 8ths
  • 16 oz. Package of frozen vegetables
  • Salt & Pepper
  • Marjoram

Saute carrots, mushroom, and fresh tomatoes with the butter. Add can of tomatoes (with juice). Cook for 5 min over medium heat. Add water to cover. Simmer 1 hour, cover pan.

Add potatoes. Cook until potatoes are done. Add frozen vegetables. Cook over medium low heat for 10 min, and then turn off until ready to serve

Reheat adding salt, pepper, and marjoram to taste. Serve with crusty bread.

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