"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Old Fashioned Beef-Vegetable Soup Recipe

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

Opal Stephenson
Added: Sunday, September 14, 2008


1/4 cups salad oil
6 medium potatoes
1 small onion, diced
1 (28 oz) can tomatoes
3 stalks celery, sliced
6 cups water
2 medium carrots, sliced
1 (18 oz) can baby limas
1/2 small head cabbage, shredded
1 (16 oz) can cut green beans
1 medium zucchini, cut into small chunks
4 tsp salt
1/2 tsp pepper
1 1/2 pound stew beef
1/2 tsp basil

In oil, cook onion, celery, carrots, cabbage and zucchini until vegetables are lightly browned, stirring frequently. Remove vegetables with slotted spoon to medium bowl. In same pan, cook beef chunks, stirring frequently, until meat is well browned on all sides. Meanwhile, peel potatoes, shred 1 potato and cut remaining 5 potatoes into 1 inch cubes. To meat chunks, add reserved vegetable mixture, potatoes, tomatoes with their liquid, and remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 25 to 30 minutes or just until beef chunks and potatoes are fork tender.

Personal Notes:
Personal Notes:
Opal was Wylodine Turney's aunt.

I use lean ground beef instead of stew beef.




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