Homemade Vegetable Soup

My Mom's recipe -- this is the best!

• 2 lbs. beef (optional) cut into cubes, boiled w/ 3 T. powdered beef bouillon 
  
• 5 medium potatoes, diced
• 1 c. chopped onions 
• 1 lb carrots, peeled and sliced
• 2 cans petite diced tomatoes
• 1 29 oz can green peas
• 1 can baby lima beans 
• 1 can of corn 
• 1 28 oz can Bush's pinto beans
• 2 T. sugar
• 1 T. garlic salt
• 1 T. basil
• 1 T. Italian seasoning
• 1 T. parsley
• 1 t. pepper
• 3 T. powdered beef bouillon, or bouillon cubes

In a pinch, (or if you're a tired mama)♥ I have cans of vegetables I can just dump in, and have a meal pretty quickly.  About 12 15oz cans of your choice (liquid included) for the amount of spices listed (include the bouillon also), and add water as needed.  I've done this, especially when having company without much notice. 

This recipe makes 1½ gallons.  You'll need a really large pot!  =)


►Fill 1½ gallon pot halfway with water, put in beef & bouillon (if you only have bouillon cubes, you can add those later), and bring to a boil.  Cover and turn on low for about 3 hours or until beef is fork-tender.

►Chop up vegetables and have them ready about the time the beef is done.
If needed, remove meat for dicing right before adding vegetables.  Cut into several chunks and allow to cool a bit while doing the next steps.
Add all vegetables and spices to pot.  No need to drain canned vegetables unless it looks like the pot will be too full.
Add water if needed to within an inch or so from the top.

►Bring back to a boil.
If you did not use powdered bouillon and are using bouillon cubes, dip out about a half cup of boiling liquid and dissolve bouillon cubes, mashing a little w/ the back of a spoon, stirring until dissolved.  Return to pot.

►Cover and turn on low.

If needed, cut up meat and return to pot.

►Continue to cook on low for about 45-60 minutes until all vegetables are tender.

Great with a grilled cheese sandwich!  =)


sMiLeS,

Ranch Roll-ups

These are delicious!

• Eight large flour tortillas, burrito-size.
  I think the ones we get are about 9 inches across.  Using this size rather than the very small ones will eliminate so many "end" pieces.  
• ham, turkey, and/or pepperoni
• 1 8oz. block of cream cheese
• 1 packet of dry ranch dip/dressing mix
• ¼ cup green pepper, finely chopped (about 1/3 of a pepper)
• ¼ cup onion, finely chopped (about 1/4 of a medium onion)
• lettuce, optional

NOTE:  If you use rectangle ham as in the picture, 12 slices will be enough.  (1½ each tortilla).  If you use thinner, round ham, you may want several slices.
One 6 oz package of pepperoni looks like enough for an entire batch if you put about 10 pepperonis on a tortilla (check serving size info on package), but we usually make some of all three meats, so we have never actually counted everything out.

Actually, that ham needed to be over to the side,
and an additional half piece beside it.

►Divide the cream cheese into several chunks and heat in a microwavable dish - about 1 ½ minutes, stirring every 30 seconds or so.
--Add in the ranch dip mix, peppers, and onions.
--Mix well.

►Spread a spoonful of the ranch mixture onto the tortilla, making sure to get all the way to the sides that will be the "ends" after you roll.

►Place a slice or two of ham, turkey, or slices of pepperoni on the ranch mixture.  We like to put lettuce on the turkey ones.
Be sure to get some mixture and meat all the way to the edges that will be the "ends."
In the pic above, this wasn't done.  We now use 1½ slices to get the tortilla covered across.  The ends all get eaten.  =)
When rolled up, if needed, smear on a little more mixture on the last edge to make the roll stay closed.  Lay on a plate edge side down.

►Refrigerate for about an hour before slicing.
You may be able to get about 10 slices from each tortilla.  Or simply cut in half and eat it that way.  =)
Store in refrigerator in air-tight container.

When sliced, a double batch fills up a 13-cup Ziploc or Glad container.

My whole family loves these.

sMiLeS,