Hermitt's Colon Blow
(Better known as Homemade Vegetable Beef Soup)


2  Pounds Beef Stew Meat
6  Medium size Potatoes (Cubed large bite size)
1 Pound bag Baby Carrots
3  Stalks Celery (Dice or Cut into 1 inch pieces)
1  11.5oz. Can Whole Kernel Corn
1  14.5oz. Can Beef Broth
1  14.5oz. Can Green Beans
1  28oz. Can Stewed Tomatoes
1  Medium Onion (Diced or Chopped)
1  Tablespoon Morton Iodized Salt
1  Teaspoon Black Pepper
1 Teaspoon Seasoned Salt
1 Tablespoon Minced Roasted Garlic
6 Tablespoons Extra Virgin Olive Oil


1. Place beef, garlic, onion, seasoned salt, Extra Virgin Olive Oil & black pepper in a large skillet and cook until beef is browned.
2. Pour contents of skillet into
5 Qt. Cast Iron Dutch Oven or a Large Stock Pot.
3. Add Potatoes, Carrots, Celery, Beef Broth & Stewed Tomatoes to Pot.
4. Cover ingredients with water(1 inch above contents), bring to a boil and reduce heat to Low.
5. Cook covered for 1-1/2 to 2 hours or until Potatoes, Carrots & Celery are tender.
6. Add Green Beans(drained) & Whole Kernel Corn - Cover Pot & cook for an additional 30 minutes.
7. Serve with Jiffy Cornbread, French Bread, Dinner Rolls or Saltine Crackers.

Serves: 8-10
Leftovers will keep in Frig. for up to 5 days.