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Vegetable Beef Soup

Holiday.Cook's picture
Ingredients
Beef stew meat - 1 pound, cut into 1-inch cubes
Stalks of celery - 3 large, chopped
Carrots - 4 large, peeled and chopped
Corn (fresh or canned) - 1 cup, cut
Cabbage or green beans - 1 cup, chopped or cut
Potatoes - 3 medium-size, peeled and cubed
Tomatoes - 1 can (14 oz.), stewed
Bay leaf flakes - 1/2 teaspoon
Beef bouillon - 8 cubes
Basil - 1/2 teaspoon, dried
Dried onion soup mix - 1 envelope
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon, freshly ground
Water - 12 cups
Directions

MAKING
1) Take a large stock pot or Dutch oven and boil water in it. Stir in bouillon cubes and onion soup mix.
2) Heat 1/4 cup oil or shortening in a large skillet, add beef cubes and cook over high heat until brown, stirring frequently.
3) Add browned beef and all remaining ingredients in the stock pot or Dutch oven and boil for 20 minutes.
4) Reduce heat and cover. Simmer for about 1 1/2 hours or until meat is tender.

SERVING
5) Serve hot with bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
10

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