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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Old Fashioned Beef-Vegetable Soup Recipe

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This recipe for Old Fashioned Beef-Vegetable Soup is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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