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Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Friday, March 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless beef chuck roast
1 T oil
2 14oz cans diced tomatoes
1 t salt
1/2 t thyme, crushed
1 bay leaf
1 C water
3 med carrots, sliced
2 small potatoes, peeled and 1/2 inch cubed
1 med onion - chopped
1/2 C frozen peas
Fresh parsley for garnish

Directions:
Directions:
In large skillet, brown beef in oil over med-hi heat. Place beef on a rack in a roasting pan. Roast uncovered at 350 for 1 hour. Transfer to a cutting board. Cut meat into 1/2 inch cubes.

Transfer meat to a 4 qt dutch oven. Add tomatoes (undrained), salt, thyme and bay leaf. Bring to boil and reduce heat. Cover and simmer for 30 minutes. Remove from heat and discard bay leaf.

Stir in water, carrots, potatoes and onion. Return to boiling. Reduce heat, cover and simmer 20 min until all veggies are tender. Stir in peas and cook covered another 3-5 min.

Garnish with parsley .

Number Of Servings:
Number Of Servings:
5 servings
Preparation Time:
Preparation Time:
2 hours

 

 

 

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