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  • Mantz Army Soup

    Army Soup (Grandpa’s Recipe)

    Ingredients

    • 1–1½ lbs stew meat (beef)
    • 3–4 tablespoons olive oil (or more as needed)
    • Garlic powder
    • Salt
    • Black pepper
    • 1 small (6 oz) can tomato paste
    • 3 large potatoes, peeled and cut into chunks
    • 1 can carrots, drained
    • 1 can green beans (string beans), drained
    • ½–1 can peas, drained
    • 8–10 cups water (start with 6–8 and add more as needed)

    Instructions

    1. Brown the meat Heat olive oil in a large pot over medium-high heat. Add the stew meat and season generously with garlic powder, salt, and pepper. Brown the meat well on all sides (don’t rush this step — it builds flavor). Stir occasionally and add a little more olive oil if needed.
    2. Add tomato paste Once the meat is nicely browned, add the 6 oz can of tomato paste. Stir it into the meat and let it cook for a couple of minutes so it caramelizes a bit and loses the raw taste.
    3. Add more seasoning (optional) Sprinkle in a little extra garlic powder if you like.
    4. Add water and potatoes Pour in about 6–8 cups of water. Add the drained potato chunks. Bring to a simmer.
    5. Add the canned vegetables Stir in the drained carrots, green beans, and peas (start with half a can of peas if you prefer fewer).
    6. Simmer Reduce heat to medium or medium-low once it’s simmering nicely. Cook uncovered, stirring occasionally. Add more water as needed to keep it soupy (total water ends up around 8–10 cups depending on how thick you like it). Season with more salt and pepper to taste near the end.
    7. Finish Taste and adjust seasoning. The soup is ready when the potatoes are tender and the flavors have come together (usually 45–60+ minutes of simmering).

    Notes

    • This is a “by feel” recipe — she doesn’t measure precisely.
    • She usually leaves the pot uncovered and just adds water when it looks too thick.
    • You can adjust the amount of potatoes and vegetables to your preference.

    Would you like a shorter version or one written more like a traditional printed recipe card?