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

Vegetable Beef Soup Recipe

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

Contributor:  
Contributor:  
Mary Jo Kearney
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. beef cubes
18 oz. tomato juice (a 1 pint, 2 oz. can)
1/3 cup chopped onion
4 tsp. salt
3 tsp. Worcestershire sauce
1/2 tsp. each of chili powder, basil, oregano and garlic powder
2 bay leaves
1 lb. diced tomatoes, with juice (a 1lb. can)
1 cup diced celery and some celery leaves
1 cup diced potatoes
1 to 1 1/2 lbs. bags of frozen mixed vegetables
a handful of tubetinni or other very small-sized pieces of pasta such as alphabets #51

Directions:
Directions:
Combine meat, tomato juice, onion, seasonings and six cups of water in soup kettle. Stir gently. Cover and simmer 2 hours.

Add vegetables, cover and simmer one more hour. Add the tubetinni or alphabets the last ten minutes.

Personal Notes:
Personal Notes:
It has a great taste, but those individuals who prefer a stronger flavor can add a dash of Worcester sauce after the soup is served. Serves about 8.

 

 

 

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