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Tuscan Red Soup Recipe

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This recipe for Tuscan Red Soup, by , is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Mathey
Added: Wednesday, December 6, 2006

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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