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Prep Time30 minutes
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Cook Time3 hours
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Serving6
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This recipe is already on this site. However, when I started making it yesterday I realized that I had no Heinz chili sauce in my pantry. I was tempted to call Instacart but in an uncharacteristic impulse of frugality, decided instead to concoct a “substitute” for that ingredient. Google to the rescue: It turns out Heinz chili sauce contains tomato puree, vinegar, onion powder and sugar. So, I whipped up a facsimile of the bottled chili sauce and — dare I say it — although the sauce was a thin imitation lacking the body and sweetness of the commercial version, it was PERFECT in the soup. Now, a couple of things about this soup. Boil the potatoes separately and make sure they are done but not mushy. You need to add as much water as you want in order to get the consistency and flavor that suits your personal preference. I wound up adding 2 quarts of water to the Dutch oven before I had the flavor and ‘soupiness’ that I was looking for. And, of course, I crumbled up homemade biscuits in my soup and served it alongside a tall glass of cold milk. Delicious.
Ingredients
Vegetable Soup
Tomato Sauce
Directions
Cook the potatoes separately and add to the soup at the end. Give yourself an afternoon to do this because it takes several hours to get the beef tender.
Cut the beef into chunks. Heat a Dutch oven on medium high heat, and swirl some olive oil in the bottom. Saute the beef until it is brown.
Add the chopped onion to the Dutch oven.
When the onions are translucent, add half the water (4 cups) and then add the remaining quart of water as you stir in the rest of the ingredients to get the level of "soupiness" that you want.
Add the imitation Heinz chili - tomato sauce (which you have mixed together in a big glass measuring cup). Then, add the chopped or cut up canned tomatoes. Keep stirring.
Let the soup bubble up a little while, then reduce heat and let it simmer for 2.5 to 3 hours. Simmer the soup on very low heat until the beef is tender.
In the last 30 minutes or so of cooking time, add the carrots and cook until they are tender. You may need to bring the heat back up a little to cook the carrots.
Add the canned corn and lima beans.
Cook the potatoes separately in boiling water. When they are tender but not mushy, add them to the soup.
Season with salt and pepper. Serve with biscuits and a tall glass of very cold milk!
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