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Vegetable Beef Soup With Basil

Microwaverina's picture
Ingredients
  Beef boneless chuck 1 1⁄2 Pound, cut into 3/4 inch cubes
  Cubed rutabaga 2 Cup (32 tbs) (1/2 Inch Cubes)
  Diagonally sliced carrots 1 1⁄2 Cup (24 tbs) (1/8 Inch Slices)
  Thinly sliced celery 1 Cup (16 tbs)
  Onion 1 Medium, cut into wedges
  Canned whole tomatoes 28 Ounce, cut up (1 Can, Undrained)
  Hot water 2 Cup (32 tbs)
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Salt 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Combine all ingredients in 3-qt casserole; cover.
Microwave at High 10 minutes.
Stir.
Reduce power to 50% (Medium).
Microwave 1 1/4 to 1 1/2 hours, or until meat and vegetables are tender, stirring 2 or 3 times.
Pour into two freezer containers.
Label and freeze no longer than 3 months.
To serve, remove from one container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 20 to 25 minutes, or until heated, breaking apart and stirring 2 or 3 times.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Beef
Servings: 
6

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