Beef and Vegetable Soup

This is one of Derrick's mom's specialties.  Derrick and I love it when she makes it when we are over.  When Derrick wanted to back track to Topeka to pick up leftovers, I knew I needed to learn how to make it!  I thought it would be really difficult to make.  To be honest, the first time didn't go very well.  I cooked the potatoes and carrots too long and they got very mushy.  Derrick was so sweet - he said he still liked it and even ate leftovers!  I did not like it so much.  The second time I made it was much better!

Make sure you have plenty of time because the meat takes 2 hours to cook.  Cutting the vegetables and meat takes awhile, but it is not difficult like I thought!

Ingredients:

Chuck or arm roast

2 cubes Beef Bouillon

1 package Beef Stew seasoning mix

package of baby carrots

Celery or cabbage (optional)

enough potatoes to fill the pan

spices: salt, pepper, celery salt

2 tablespoons parsley flakes

Put beef in a large pot.  Cover with water and bouillon cubes and seasoning mix.  Boil for 2 hours until tender.  Cut up baby carrots and celery.  Peel and cut up potatoes.  Remove meat when tender and cut into cubes.  Return to pot.  Add carrots and cook for a little while.  Then add potatoes.  The carrots take a little longer to cook than the potatoes (5-10 minutes).  Cook the potatoes until tender, about 20 minutes.  Add salt, pepper, celery salt, and parsley flakes.