"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beefy Vegetable Soup Recipe

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This recipe for Beefy Vegetable Soup, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Will Gebhardt
Added: Monday, October 17, 2005


2 lbs. ground beef
1/2 c. butter
1/2 c. all-purpose flour
11/2 qt. water
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
1 (10oz) package frozen mixed vegetables
1 (28 oz) can tomatoes, undrained and chopped
1 (15oz) can tomato sauce with tomato bits
1 T. beef-flavored bouillon granules
1 tsp. salt
2 tsp. pepper

Brown ground beef in a large Dutch oven, stirring to
crumble. Drain well and set aside.
Melt butter in same Dutch oven; add flour and cook
over low heat 3 to 5 minutes or until smooth paste
forms. Gradually add water, stirring constantly; cook
over medium heat until bubbly, continue stirring. Add
ground beef and remaining ingredients. Bring to boil;
reduce heat and simmer, uncovered for 1 hour.
Makes 13 cups.




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