This family standby got its name from our old cook Charlesetta, who made the best beef/vegetable soup around and shared her recipe with us.
2 large onions chopped
3 cloves garlic minced
3 pound stew meat, cut up into bite size pieces
1 small can tomato paste.
2 small pkgs frozen mixed vegetables, or 1 large
1 pkg frozen or fresh sliced okra (about 2 cups)
1 large can diced tomatoes
1 can kitchen cut string beans
1 can corn
Any left over veggies you think would be good—squash, butterbeans, etc.
4 cubes beef boullion, or can of beef broth
Soup bone if available
6-8 cups liquid—if you have frozen vegetable water from cooking that is even better
2 t Italian herbs
1 bay leaf
1t curry powder
Shake of hot sauce to taste (add toward the end)
In a large skillet sauté the onion and garlic, add to stewpot. Brown the meat and add, along with the rest of the ingredients. Eyeball the amount of liquid according to the amount of ingredients you have. Simmer on low for about an hour or sometimes more, until veggies are soft. The last 15 minutes or so adjust the seasoning to taste, since every batch is different. For example, if the tomatoes are too acidic you can improve it with a little onion salt or a pinch of sugar, or you might like a bit more curry.