Savory Beef and Potato Soup

This soup is bullion and water based.

What You Need:

4 russet potatoes

1 large onion

1 can of whole plump tomatoes, save the juice in a separate container

4 tablespoons better than bullion disolved in 1/2 gallon (64 oz) of boiling water

1 beef chuck steak

4 cloves fresh garlic

6 hours on a low simmer, or in this recipe I am using the crock pot on low for 6 hours. High for 2.

Start your 1/2 gallon of water on the boil in a tea kettle.

Add to the crock pot as you go along:

Slice up your canned tomatoes into small pieces

Slice up your onions into thin slices

Peel and slice your potatoes thin

Add 4 tablespoons better than bullion, once the water has boiled, mix everything well.

Now cube your steak and brown it in a pan, season with salt and pepper, drain some grease, keep about 2 tablespoons and add to the crock pot.

Spice up your soup with more fresh garlic, salt, pepper, onion and garlic powder, and rosemary.

Keep the lid on!

No peeking! 

I peeked!

6 hours later! Finished soup!