Description
A wonderful family recipe, passed down by my mother (nicknamed Grandma Coffee by my daughters). This recipe gets a unique flavor from the rutabaga used in place of potatoes. The rutabaga gives it a wonderful flavor, and will not fall apart like potatoes tend to do in soup. I freeze half, and use half immediately. Enjoy with some crusty sourdough or French bread and a garden salad.
Ingredients
- 1 pound beef stew meat, cut into bite-size pieces
- 6 cups water, plus more if desired
- 1 bay leaf
- 2 (14.5 ounce) cans canned diced tomatoes with their juice
- 4 carrots, cut into 1/4 inch rounds
- 4 stalks celery, cut into bite-size pieces
- 1 rutabaga, peeled and cut into bite-size pieces
- 1 large sweet onion, chopped
- ½ cup uncooked pearl barley
- 1 (10 ounce) package frozen white corn
- 1 (10 ounce) package frozen cut green beans
- 1 (10 ounce) package frozen baby lima beans (Optional)
- seasoned salt (such as Morton® Nature’s Seasons® Seasoning Blend) to taste
Prep Time: 20 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 5 mins
Servings: 24