But guess what?
She did it! She wrote it out and we have it now. Right here on these pages. The secret ingredient is:
a turnip. It's amazing how one turnip makes a huge difference in taste and even if you hate them (I do, I say it proudly) you still love this soup. As a matter of fact, it's not the same without the turnip.
Okay, Mimi, tag, your it! What's your secret ingredient?
Auntie Miranda's Family Famous Vegetable Beef Soup
8-Quart Stock Pot
32 Oz. V-8 Juice
2 Cans Beef Broth
2 Cups Water
2# Chuck or Rump Roast (uncooked), or Stew Meat, diced into ½ inch or smaller pieces
2 Med. Onions, diced
1 Small or ½ large head of cabbage, sliced thinly, then cut into one-inch strips
One whole stalk (not rib) of celery, sliced thinly, including leaves
4 Med. Carrots, grated
3-4 Red or White small New Potatoes, cut into ½ x ¼ x ¼ pieces
1 Med. Turnip, cut like Potatoes
1 or 2 cans diced Tomatoes
1 – 2 tsp minced Garlic
1 scant tsp Basil
1 T. Sugar
Salt and Pepper to Taste
1-2 Cups Canned or Frozen Corn – drained
Combine all ingredients down to Salt and Pepper. Bring to a boil, then simmer for 2-3 hours. On very low heat, you can cook overnight. Taste occasionally to correct salt and/or pepper. Add corn just long enough to heat through.
Potatoes and meat are cut in such small pieces so you get them in every bite. Trim most of the fat off of the meat as you dice it. Don’t omit the turnip. Keep the pieces small and you’ll never taste them, but they add great overall flavor to the soup.
Serving suggestion: Put a handful of corn chips in your bowl, cover with shredded Mozzarella cheese, then the soup. Ooey, gooey, stringy, delicious. I personally like to dice jalapenos in with the chips and cheese.
Variation One: Add 1 can of Ranch Style Beans to spice it up into more of a vegetable/beef chili.
Variation Two: Delete Beef, Change from Beef Broth to Vegetable Broth. Just before serving, squeeze some fresh Lemon or Lime Juice on the top.
Freezes well. Thaw in refrigerator.
THANK YOU AUNTIE!!!!