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Thick Beef Vegetable Soup Recipe

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

Krista Thompson
Added: Saturday, November 24, 2007


2 lbs chuck roast, trimmed of fat
1 large onion, quartered
2 carrots, halved
2 ribs celery, halved
1/2 green bell pepper, halved
2 bay leaves
8 whole cloves
12 peppercorns
1 t. salt
1/2 t. black pepper
3 quarts hot water

1 c. chopped raw potatoes, in 1/2 in. dice
1 c. slice carrots, in 1/4 in pieces
1 c. fresh or frozen lima beans
1 c. chopped parsnips, in 1/2 in. dice, woody core discarded
1/4 c. quick-cooking pearled barley
1 28-ounce can tomatoes, drained and coarsely chopped
1 c. fresh or frozen peas
1 c. fresh or frozen green beans
1 c. fresh or frozen corn
1/2 c. chopped fresh basil, or 1 t. dried (optional)
1 T. brown sugar
1 t. Kitchen Bouquet
Chopped fresh basil

Preheat oven to 450 F. Combine meat with ingredients for broth seasonings in a very large roaster or soup kettle and bake for 30 minutes. Lower the heat to 300 F. and continue baking about 3 hours, until the meat is fork-tender. Remove the meat and let cool slightly. Shred into generous bite-size pieces; set aside. Remove seasonings with a slotted spoon and discard. Return meat to broth. Increase the oven temperature to 350. Add the potatoes, carrots, lima beans, parsnips, barley and tomatoes to the broth and bake for 45 minutes. Remove pot from oven and add the remaining ingredients. Return and bake 30 minutes longer, or until the potatoes and parsnips are tender. Garnish with fresh basil.

Number Of Servings:
Number Of Servings:
10 cups




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