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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.

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