"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Vegetable Beef Soup (modified) Recipe

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

Contributor:  
Contributor:  
Marilyn DeJesus
Added: Saturday, February 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless sirloin
1 small parsnip
1 small purple top turnip
2 small carrots
2 stalks celery inc the leaves
1/2 leek
1/3 C barley
1 can tomato soup

Directions:
Directions:
Fill soup pot with 1 quart of water. Add steak, cut into one inch cubes, all fat trimmed. Chop all vegetables in small cubes and add. I like the carrots done in the food processor. Add barley and herbs. Season with salt and pepper. Simmer at least one hour, adding water if needed, and check. If meat in nice and tender, add tomato soup, stir, and enjoy!

Number Of Servings:
Number Of Servings:
?
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This makes a nice lunch on a cold day, and keeps and reheats beautifully.

 

 

 

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