Hearty Beef and Tomato soup

Beef and tomato soup is versatile, allowing for numerous variations. Some recipes might include additional ingredients like pasta, rice, or beans, while others might incorporate leafy greens such as spinach or kale for added nutrition. This adaptability makes it an excellent choice for utilizing leftover beef or vegetables, transforming simple ingredients into a fulfilling dish.

Beyond its delicious taste, beef and tomato soup evokes a sense of comfort and nostalgia, reminiscent of days spent in the kitchen with family or enjoying a warm meal on a chilly evening. It's a timeless recipe that crosses cultural boundaries, appearing in various forms across cuisines, each with its unique twist.

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RECIPE​

Ingredients

• 1-2.5-3LB SIRLOIN OR CHUCK ROAST CUBED 
  
• 1/2 CUP SELF-RISING OR PLAIN FLOUR
  
• 1/8 CUP OLIVE OIL
  
• 1 LARGE ONION CHOPPED
  
• 2 BAY LEAVES
  
• 1 28 OZ CAN DICED TOMATOES
  
• 1 7 OZ. CAN TOMATO PASTE (OPTIONAL)
  
• 1 TSP. PENZEY’S BEEF ROAST SPICE OR USE  1/8 CUP BROWN GRAVY MIX
  
• 2 TSP. WEBER STEAK N CHOP (STEAK SEASONING)
  
• 4 SHAKES WORCESTERSHIRE SAUCE
  
• 3/4 CUP FROZEN OR CANNED GREEN PEAS
  
• 1 LB. BAG BABY PEELED CARROTS
  
• 3-4 LARGE POTATOES CUBED INTO 1” PIECES
  
• 1 CUP FROZEN SHOE PEG CORN
  
• 1 PACKET ONION SOUP MIX  

1. Toss beef in flour, brown in Dutch oven on med/high heat with olive oil.  Take out beef (set aside) add onion, bay leaves, some of juice from diced tomatoes, Beef Roast spice or gravy mix, Simmer about 4-5 minutes. 
   
2. Add beef, rest of diced tomatoes, steak n chop, Worcestershire and 1 cup water.  Put on lowest burner setting (or place in crock pot to prevent sticking to bottom of pot)-simmer 4 hours checking occasionally and stirring to prevent sticking. 
   
3. Add 2 cups of water, peas, carrots, potatoes, corn, soup mix and tomato paste (optional makes it very tomato based.  Simmer on med/low heat 2 hours.  Serve with cornbread! ENJOY! 

Printable Recipe - Tomato Beef Soup