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Beef Vegetable Soup Recipe

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


Added: Thursday, January 17, 2008


Piece of chuck beef or beef shank bones or short ribs
Water to cover beef
Onions, carrots, celery - chopped
olive oil
1 can diced tomatoes
1 bag of mixed frozen vegetables
Half a cabbage, shredded
1 can of creamed corn
S & P and bay leaf
beef stock as needed
parsley, chopped

Put beef and bones in a large soup pot, cover with water and season with S & P to taste. Add bay leaf. Simmer covered for 1 to 2 hours until meat falls off the bones. Strain the broth. Pick apart the beef and save to add to soup later. In a clean soup pot, saute the onions, carrots and celery for 5 minutes over medium heat. Add strained broth,
tomatoes, shredded/chopped cabbage, and frozen veggies and cook for 30 minutes until all are tender. Add boxed beef stock, as needed, for right consistency. Add the creamed corn and reserved beef. Add chopped parsley. Let soup simmer until served. Gets better as it simmers.




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