Red Meat and Vegetable Soup

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Red Meat and Vegetable Soup

Submitted By: Beverly Hiett
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 12 cups
Ingredients Method

Ingredients
  

  • 1 lb Red meat beef, venison, moose, bison, etc.
  • 3 tbsp Dehydrated diced carrots
  • 3 tbsp Dehydrated sliced celery
  • 3 tbsp Dehydrated sliced tomatoes or diced
  • 3 tbsp Crushed dehydrated spinach
  • 3 tbsp Dehydrated chopped green pepper
  • 2 whole Chopped garlic cloves
  • 1 cup Pearled barley Diced potatoes or macaroni are also good substitutes.
  • 2 quart Beef broth
  • 3 tbsp Sugar
  • 3 tbsp White vinegar
  • 3 tbsp Olive oil
  • 10 oz V8 juice
  • 4 cups Tomato juice

Method
 

  1. Heat olive oil on med-high.
  2. Sauté garlic cloves until aromatic.
  3. Add and brown 1 lb red meat (beef, venison, moose, bison etc.) Pour in 1 qt beef broth.
  4. Pour in 1 qt. beef broth.
  5. Start sprinkling in dehydrated veggies. (May decide to add a bit more after all liquids are in).
  6. Add potato, pearl barley or macaroni.
  7. Add juices.
  8. Simmer until veggies are tender. Taste and add vinegar and sugar to your taste. Start with 1 tsp. each. I like about 2 Tbs. in mine. Perhaps a bit more vinegar.
  9. Let simmer for about 20 minutes after veggies are done. If possible, let sit in fridge overnight.