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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tuscan Red Soup Recipe

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This recipe for Tuscan Red Soup is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 - 3 lbs Rump roast
2 28 oz. can crushed tomaotes
2 onions
4 carrots
2 stalks of celery
4 Knorr's beef flavored cubes
salt and pepper
Directions:
Directions:
In a large pot, put meat (cut into large chunks) and fill with water, about 1"-2" above meat.
Add tomatoes and beef cubes.
In food processor, finely chop onions,celery, and carrots and add to soup.
Salt and pepper to taste.
Cook med/high for 3 plus hours or until meat is tender and can be pulled apart with a fork. This is a thick, hearty soup. Add beef broth if it is too thick. Serve with parmesan cheese and Italian bread.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes, 3 hours to cook
Personal Notes:
Personal Notes:
I got this recipe from a friend and it has become a favorite at our house. I always increase the ingredients and make more...it freezes well.

 

 

 

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