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Yankee Pot Roast Soup
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| Ingredients | |
| 2 lbs | stewing beef, cut in 1 inch cubes (or cut up pot roast) |
| 1 teaspoon | pepper |
| 1 1/2 tablespoons | fresh garlic, minced |
| 3 tablespoons | butter |
| 2 medium | onions, cut in chunks |
| 2 medium | carrots, cut in thick slices (or I use whole baby carrots) |
| 4 | red potatoes, cut in chunks (whatever you consider a decent bite size) |
| 2 stalks | celery, cut in thick slices |
| 1 quart | chicken broth, (I use the Campbells 900 ml ready-to-serve carton) |
| 1 quart | beef broth |
| 1 (156 ml) can | tomato paste |
| 2 | bay leaves |
| 1 teaspoon | maggi seasoning sauce or bouquet garni liquid seasoning |
Directions
1. In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
2. Add salt, pepper, garlic, broth, vegetables and tomato paste.
3. Bring to a boil.
4. Add bay leaves and Magi.
5. Reduce heat to medium-low (so soup is simmering).
6. Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
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