VEGETABLE BEEF SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 TO 3 LBS STEW MEAT OR CUT A ROAST INTO CUBES
2CANS BEEF BROTH AND ADD ENOUGH WATER TO MAKE 4 QTS LIQUID
1-28 OZ CAN DICED TOMATOES
1 ONION, CHOPPED
3 TBSP PARSLEY
1 TBSP ITALIAN SEASONING
1 TBSP HOUSE SEASONING (RECIPE FOLLOWS)
1 TBSP SEASONING SALT
1 TBSP WORCESTERSHIRE SAUCE
1 TSP GARLIC POWDER
1/2 TSP BLACK PEPPER
2 BAY LEAVES
1 CUP THINLY SLICED CELERY
1 CUP THINLY SLICED CARROTS
1 CUP FRENCH STYLE GREEN BEANS
1 CUP FROZEN BLACK EYED PEAS
1 CUP FROZEN BUTTER BEANS
1 CUP FROZEN OKRA
1 CUP WHOLE KERNEL CORN
1 CUP DICED POTATOES
1/2 CUP UNCOOKED ELBOW MACARONI
HOUSE SEASONING:
1 CUP SALT
1/4 CUP BLACK PEPPER
1/4 CUP GARLIC POWDER
KEEP IN AN AIRTIGHT CONTAINER FOR UP TO 6 MONTHS.
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Directions: |
Directions:ADD EVERYTHING EXCEPT THE VEGETABLES AND MACARONI. BRING TO A BOIL. REDUCE THE HEAT, COVER AND SIMMER 1 1/2 TO 2 HOURS UNTIL THE MEAT IS TENDER. ADD THE VEGETABLES AND MACARONI AND RETURN TO A BOIL STIRRING. REDUCE HEAT AND SIMMER FOR 45 MINUTES. TASTE TO SEE IF YOU NEED MORE SALT AND PEPPER. |
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Personal
Notes: |
Personal
Notes: THIS IS THE BEST SOUP! MAKES LOTS AS YOU CAN IMAGINE. THE HOUSE SEASONING CAN BE USED IN LOTS OF DISHES. DON'T FORGET TO TAKE OUT THE BAY LEAVES BEFORE YOU SERVE IT, IF YOU CAN FIND THEM.
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