"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Beef & Veggie Soup Recipe

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This recipe for Beef & Veggie Soup, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Zeb & Alyson Hardin
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs stew meat
2 T olive oil
4 qts cold water
1 T dries Italian seasonings
1 T Rosemary
3 T dried parsley
1 t garlic powder
1 T beef bouillon
1 T Tony's seasoning
1 T salt
2 bay leaves
1/2 t black pepper
1 t celery salt
1 T Worcestershire sauce
1 1/2 C onion, diced
1 (28oz) can diced tomatoes
1 C sliced carrots
1 C diced celery
1 C frozen black-eyed peas
1 C green beans
1 C frozen butter beans or lima beans
1 C frozen corn kernels
1 C diced red or white potatoes
1/2 C noodles (optional)

Directions:
Directions:
In a large skillet, brown stew meat in olive oil. Place meat in a large stockpot. Add water, seasonings, onion and tomatoes and bring to a boil on high heat. Cover pot, reduce heat and simmer for 2 hours. Add remaining veggies. Return soup to a boil, stirring. Reduce heat and simmer for 45 minutes. If adding noodles, add in the last 10-15 minutes of cooking. makes 8 quarts

 

 

 

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