Economical and filling, this tasty beef soup is one of the easiest recipes to make. Serve it with some crusty bread and a salad for a satisfying meal.

Spanky's Beef Soup with Tomatoes and Potatoes

Yield: 6 to 8 servings

Preparation time: 15 minutes

Cooking time: 1-1/4 to 1-1/2 hours

Freezes well

One 14-ounce can whole tomatoes with juice, broken into pieces with the back of a spoon

4 cups beef broth or water

1 pound beef chuck, shank, or bottom round, cut into 1-inch cubes

1 medium onion, quartered and thinly sliced

2 medium potatoes, about 12 ounces, peeled and diced

2 celery stalks, sliced

1 carrot, sliced

2 plump cloves garlic, peeled and coarsely chopped

1/2 bay leaf

1 teaspoon fresh thyme leaves, about 1 sprig, or 1/2 teaspoon dried thyme

Salt to taste

Freshly ground black pepper to taste

2 tablespoons chopped fresh flat-leaf parsley

1. In a large pot over medium heat, combine the tomatoes, broth, beef, onion, potatoes, celery, carrot, garlic, bay leaf, and thyme.

2. Reduce the heat to medium-low. Simmer, partially covered, until the meat and vegetables are tender, about 1-1/4 to 1-1/2 hours. Skim off any foam that forms during the cooking process.

3. Remove the bay leaf. Season with salt and pepper, and stir in the parsley.

Per Serving: Calories 192.9; Protein 14.2g; Carbohydrates 12.3g; Dietary fiber 1.8g; Total fat 9.4g; Saturated fat 3.7g; Cholesterol 38.7mg; Sodium 689.4mg.