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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Faye Ledbetter


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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