Vegetable Beef Soup With Basil
|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)|
|Dried basil leaves||1⁄2 Teaspoon|
Combine all ingredients in 3-qt casserole; cover.
Microwave at High 10 minutes.
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.