We had a cool day yesterday, I wanted to 'smell fall'. I have made this recipe for years, it is easy to adapt to what you have on hand. But it is the best with garden fresh potatoes, carrots and tomatoes.
Harvest Vegetable Beef Soup
1 pound good stew meat or left over roast beef
1 large onion
1 1/2 quarts water
4 cups fresh or canned tomatoes, blended
1 teaspoon Worcestershire sauce
2 teaspoons salt
1 clove garlic
1 bay leaf
6 whole allspice
Brown meat and onion in a little olive oil. Add water and tomatoes, salt and Worcestershire sauce. Put garlic, bay leaf and whole allspice in tea ball. Simmer till meat is tender, about 2 hours if using stew meat, less if using leftover roast beef. Remove tea ball and contents.
Add 3/4 cups diced celery
3 sliced carrots
2 cups diced potatoes
1 cup corn
Simmer till tender. Adjust seasonings, add pepper, minced parsley and shaved Parmesan cheese.
Serve with Rosemary Bread