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FRESH VEGETABLE BEEF SOUP 2 to 2 1/2 lb. beef chuck pot roast 2 1/2 c. water 2 tsp. salt 1 tsp. lemon juice 1/2 tsp. dried basil leaves 1/4 tsp. pepper 3 beef bouillon cubes 1 1/2 bay leaves 1/2 c. chopped onion 16 oz. stewed tomatoes 2 stalks celery, cut into 1/2-inch slices (2 c.) 1 c. cauliflowerets 2 oz. fresh or can mushrooms 5 medium potatoes, cubed 1 1/2 c. carrots (1/4-inch slices) Brown beef in Dutch oven in a little fat. Add water, salt, lemon juice, basil, pepper, bouillon cubes, bay leaf and onion. Heat to boiling. Reduce heat. Cover and simmer 1 1/2 hours. Trim excess fat from beef. Cut beef into small pieces, about 2-inches each. Return beef to pot. Stir in tomatoes, celery, cauliflowerets, mushrooms and carrots. Heat to boil- ing; reduce heat. Cover and simmer until beef is tender, about 50 minutes. Stir in potatoes. Cover and simmer until potatoes are tender. Makes 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |