"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Beef Soup with Potatoes, Carrots and Dilatini Noodles (Dilatini Soup) Recipe

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This recipe for Beef Soup with Potatoes, Carrots and Dilatini Noodles (Dilatini Soup), by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gabrielle Augustitus
Added: Monday, November 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. chuck roast
4 celery stalks
1 can (28 oz) crushed tomatoes
2 bay leaves
1 can (12 oz) Hunts tomato sauce
2 onions, sliced
4 medium potatoes, cut in quarters
1 lb carrots, cut in half
1/2 cup ketchup
salt and pepper

Directions:
Directions:
Pit roast in pot of water, cover halfway, add onion, salt and pepper. Add ketchup and tomato sauce, cook for 1 hour. Then add carrots, then potatoes. Cook until vegetables are tender. When done, remove meat and vegetables and slice. Pour broth over cooked dilatini noodles (or other small noodles). Then serve with meat and vegetables in soup.

 

 

 

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