Each week during this pandemic I am trying to make as much food as I can from scratch. For one, I have all the time in the world and second, I can control the ingredients that goes into each meal. We all know that canned soups are full of sodium and other things that we can’t pronounce. Time to skip past all that to the fresh produce isle and start getting back to basics.

I make this in my large crock pot and usually double the recipe. I keep a few days of single serving sizes in the fridge ready to be reheated on the stove top. The rest gets put into more single serving containers and into the freezer for the following weeks. I do this with all my soups so eventually we have a nice selection of soups! Just take them out the night before, defrost in the fridge and reheat on the stove till piping hot!

Its a hearty soup with lots of chunks of  veggies and good quality stewing beef. I try to use a low sodium beef broth as I find most commercially made broths are loaded with salt. I prefer to control the amount of salt added and add more seasoning instead.