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Beef Vegetable Soup Recipe

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Beef Vegetable Soup image
The Preston Home on Walnut Avenue, Roanoke


This recipe for Beef Vegetable Soup, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faye Ledbetter
Added: Wednesday, March 18, 2009


1 pound ground beef
1 Tablespoon vegetable oil
1 cup thinly sliced carrots
1/2 cup chopped onion
1/2 thinly sliced celery
2 Tablespoons flour
One 14 ounce can beef broth
One 14 ounce can Italian chopped tomatoes with juice
1 cup water
1 teaspoon Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen green peas
2 Tablespoon chopped fresh parsley

Brown beef in a medium saucepan. With a slotted spoon, transfer to a plate and set aside. Add vegetable oil, carrots, onion, and celery. Cover and cook until vegetables are tender, about 5 minutes. Stir in flour, and cook 1 minute more. Add beef broth, tomatoes with juice, water, Worcestershire, salt, and pepper. Return beef to soup, and bring to a boil. Reduce heat and simmer 25 minutes. Add frozen peas and parsley and simmer 5 minutes.




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