"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Vegetable Beef Soup Recipe

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

Contributor:  
Contributor:  
Bobbi Lee
Added: Monday, September 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cold water, about a quart
1 lb lean ground beef or chuck
Large can of crushed tomatoes, undrained
One large potato, diced
One large onion, diced
Diced carrots, a cup or two
Shredded cabbage, a little
Small can white corn kernels
Green beans, about a cup (canned or leftover)
Celery, about 1/2 cup, diced
Chili powder, about 1 tsp
Oregano, dry or fresh, about 1 tsp
1 bay leaf
Salt and pepper to taste

Directions:
Directions:
Put cold water in large pot. Turn heat on medium; crumble uncooked ground beef into cold water. Bring to boil. Add salt and pepper. Add tomatoes. Then add other vegetables according to time it takes to cook, keeping at low boil.
Add spices about last 10 minutes of cooking time.

Number Of Servings:
Number Of Servings:
4=6
Preparation Time:
Preparation Time:
about an hour, but can cook longer
Personal Notes:
Personal Notes:
This is great soup. I usually keep adding stuff until the pot runs over. You can add any vegetables you want. This recipe came from my childhood friend JoAnn Powell's mom, Alice.

 

 

 

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