re: Post your favorite soup recipe

Mama Bear Soup (vegetable beef)

1 pound beef stew meat
3-4 carrots peeled and shoestring or julienne cut
2-3 medium potatoes, peeled and shoestring or julienne cut
8 ounce bag frozen green peas
14.5 ounce can diced tomatoes
6 ounce can tomato paste
8 ounce can tomato sauce
14.5 ounce cream style white corn (Pride of Illinois brand if you can find it)
Cooking oil
Salt and black pepper

This is a tomato heavy soup. I like lots of carrots in my soup and not so much potato. You can fine dice the carrots and potatoes if you like, except the soup is really nice if you julienne them

Brown stew meat in soup pot, seasoned with salt and black pepper. Add 1 cup water and reduce to slow boil. Cook on a slow boil with a lid until it is beginning to get tender - maybe 30 minutes.

Then prep vegetables and add carrot, potato, diced tomatoes and English peas. Add 1 Tablespoon sugar, 1/2 Tablespoon salt, 2 Tablespoons cooking oil and another 2 cups water. Cook for 15 minutes.

Then add tomato sauce and tomato paste. Cook on a low boil for 20 minutes.

Then add white cream corn. Reduce heat to low. Taste for salt seasoning and add salt if needed for your preference and watch carefully, stirring occasionally because the corn may stick and scorch on the bottom if not stirred. You cannot rescue the soup if the corn burns. After ten minutes, the soup is done.

Eat with cornbread crumbled in the soup. Make enough to have this again the next day.