RUTH FOOD BLOG

Today’s post is dedicated to my Mom – Jeanette. She’s an incredible cook and even published her own cookbook. Here is a favorite recipe from her book:

Mom’s Vegetable Beef Soup

2 t. olive oil

3/4 to 1 lb. stew beef

1 lg. soup bone

2 (14 oz.) cans of beef broth

1 quart (4 c.) tomatoes

2 c. each  – diced potatoes, chopped carrots,  corn & green beans

4 bay leaves

2 t. dry parsley

2 t. dry marjoram

2 t. dry savory

2 t. dry thyme

4 beef bouillon cubes or 2 Tbsp. granules

salt and pepper to taste

Method: Brown beef and bones in small amount of olive oil; cook until tender. Remove meat and bones. Add tomatoes and vegetables; cook until tender/crisp – you may need to add more water for the right thickness. Add bouillon cubes and herbs. Cut meat into bite-sized pieces and return to pot. Add salt and pepper to taste. Allow to cook until vegetables and meat are tender – about 20 minutes. You can use any combination of vegetables that appeal to you. We often have soup with bread and fruit for dessert for a low fat, delicious healthy lunch.

10 servings. Approx. 161 calories, 5g fat, 0g trans fat, 17g Carb., 4g Fiber, 14g Protein, 274mg sodium

Note from Jeanette: “My daughter, Ruth loved this soup and wanted it for a birthday party when she was 6 years old. The guests were not happy, but she was. This recipe is dedicated to my daughter, Ruth.”

Recipe from cookbook: Fifty Years of Love, Recipes and Memories by Jeanette & Al Lahmayer. If you’d like to find out about how to get a copy, email me at ruth@lahmayer.com.