My Very Best Beef Soup

This soup is delicious as is or can be served in a wide variety of ways.

Ingredients:

• 3-4 lb. beef rump roast, fat trimmed
• 2 stalks celery, cut into bite size pieces
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• 2 bags carrots, cut into bite size pieces
• 2 pkg. onion soup mix
• 2 pkg. brown gravy mix
• 1 cup applesauce
• salt and pepper, to taste
• water

Directions:

Note: You can substitute 2 lbs. frozen mixed vegetables for the celery and carrots. Use a variety that does not include potatoes

Cut meat into bite size pieces. In a large skillet with a small amount of oil, sear meat on all sides.

After meat is seared, place it in a large crock pot along with the vegetables. Add soup mix, gravy mix, and applesauce. Add water to fill the crock pot. Turn crock pot to low and cook slowly for no less than 10 hours.

Stir occasionally. 2 hours before it's done, add salt and pepper to taste.

Once soup is done cooking, spoon it into single serving containers and freeze.

Serving Suggestions:

• Serve as is with crackers or a sandwich

• Add cooked noodles or cooked diced potatoes

• Thicken using a little bit of gravy mix and turn the soup into stew that can be varied by serving as is, or adding noodles or potatoes.

• Thicken even more using water, flour, and a little gravy mix and serve over noodles, rice, or potatoes.

There are as many more ways to serve this as your imagination can think of.

By Cricket from Parkton, NC