Beef Vegetable Soup

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Beef Vegetable Soup Ingredients

2 lb Beef chuck roast; about (up	1 pt Frozen okra
4 md Sized potatoes (real	3 lg Carrots
1 lg Onion (or two medium)	3 Stalks celery
1 qt Canned tomatoes	1 pt Garden peas
1 pt Frozen lima beans	1 sm Handfull of barley
1 pt Cut-off corn (or a can from

Instructions for Beef Vegetable Soup

(We have all of the vegetables from our garden, but store-bought ones are OK) Cube the beef (1" cubes). In a large aluminum or stainless steel pot, melt about 2 tablespoons of Crisco, Put in the beef cubes, and brown them over medium heat, while you Peel and cube the potatoes. Cut the celery in 1" pieces. Chop the onion. Cut the okra in 1/2" pieces. Scrape and cut the carrots in 1" pieces. When the beef is browned, add the tomatoes and all of the rest of the vegetables. Add about a cup of water. Add the barley. Salt and black pepper to taste (I taste often!). Simmer all for at least one...preferably two hours or so. Will warm the cockles of your heart! I freeze in one gallon plastic containers then heat and eat as needed. <> Posted to JEWISH-FOOD digest V97 #300 by "Claude V. Hall" on Nov 17, 1997

Main Ingredient: SoupCuisine: Uncategorized