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Vegetable-Beef Soup Recipe

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

Contributor:  
Contributor:  

Added: Monday, August 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound beef boneless chuck, tip or round, cut into 1/2-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 teaspoon salt
l 1/2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram leaves
1 1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 bay leaf
3 cups water
1 cup whole kernel fresh, frozen or canned corn
3 medium carrots, sliced (about 1 cup)
1 large stalk celery, sliced (about 11'/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 can (16 ounces) whole tomatoes, undrained

Directions:
Directions:
Cook and stir beef in oil in Dutch oven over medium heat until brown. Stir in beef broth, salt, marjoram, thyme, pepper and bay leaf; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until carrots are tender. Remove bay leaf.

 

 

 

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