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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
potato
es (real
3 lg
Carrot
s
1 lg
Onion
(or two medium)
3 Stalks
celery
1 qt Canned
tomato
es
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:
Soup
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
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