"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Vegetable Beef Soup Recipe

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This recipe for Vegetable Beef Soup, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Estabrook
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Stew Meat
16 oz Can Tomatoes
2 Carrots, sliced
3 Stalks Celery with Tops, sliced
2 Medium Onions, sliced
2 Medium Potatoes, diced
3 c. Water
1 t Salt
4 Whole Peppercorns
3 Beef Bouillon Cubes
1 pkg(10oz) Frozen Mixed Vegetables
1/2 c. Barley

Directions:
Directions:
Put all ingredients in CROCK-POT. Cover and cook on Low for 12 to 24 hours. (High 4 to 6 hours)

 

 

 

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