For the next week, or so, check in daily for Finley Family Recipes, favorites that show up on our menu year after year and are in large enough increments to feed our family. For the first installment, I present Sam’s Vegetable Soup. No, it’s not named after anyone named Sam, unless Sam Walton counts. Rather, it’s a recipe that results in a huge vat of soup made from ingredients purchased at Sam’s Club. This one makes so much, that even our family has plenty left over to freeze. Be sure you have a huge vat before you get started. Here ya go!
Sam’s Vegetable Soup
1 package of stew beef (about 3 pounds)
1 T. olive oil
8 bay leaves
4 T. salt
4 t. oregano
2 t. marjoram
1 t. pepper
1 large package of mixed frozen vegetables (5 lb.)
1 6 lb. 6 oz. can of crushed tomatoes
6 cups of peeled cubed potatoes
4 cups of sliced celery
2 cups of chopped onion
2 1/2 cans (from crushed tomatoes) of water
- Cut stew beef into bite-sized pieces and brown in olive oil while chopping vegetables
- Add remaining ingredients.
- Bring to a boil and then simmer for at least 30 minutes or much, much longer.
Serve with crusty bread and you are set to go!