Since I was a kid I have always loved “Grandma’s Soup”, so when I started getting into cooking on my own I wanted to master it. I took multiple recipes including my own grandmas and pulled bits and pieces from each to put together my ideal vegetable beef soup, and after a few tries on my family I came up with the ideal combo.
Ingredients:
3 Cubes tomato bouillon
4 Cubes chicken bouillon
2 tbsp Celery Flakes
2 cups Potato (chopped into approx ½ inch cubes)
1 tbsp Chili Powder
1 Bell pepper finely chopped
2 cups Carrots sliced
2 cups Squash/Zucchini ( I like to use a combo of both)
2 cups Yellow onion finely chopped
2 Cans fire roasted tomatoes with medium green chilies
1 Can tomato sauce
4 Cloves garlic minced
4-6 cups Water (depending on how thick you like it, can add water as you go)
Approx 3 lbs stew meat, or beef shoulder roast sliced into about 1 inch cubes ( I prefer to use the roast)
1 lb Pasta of your choice
Directions:
Season beef with salt and pepper
Add beef to stew pot and brown in hot olive oil
Add carrots, onion, garlic, and bell pepper… cook about 4 minutes or until veggies begin to soften
Add water, bouillons, tomatoes, tomato sauce, celery flakes, and chili powder, then let pot come to a boil.
Once pot comes to a boil lower heat and add potatoes.
Allow to simmer for 45 mins or until meat is tender, add zucchini and squash in the last 10 minutes.
After about 20 mins of boiling check your flavor, you may want to add salt or chili powder to adjust it more to your personal liking.
** if you like it hot add a little cayenne pepper when you add the chili powder
Lovabull Books 
