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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Beef vegetable soup Recipe

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This recipe for Beef vegetable soup is from Brues, Let's Eat, 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!
Category:
Category:
Ingredients:  
Ingredients:  


I boiled a chuck roast or blade roast with celery and onions till tender. I put it in refrigerating to cool and then skimmed off the fat. (I was surprised there was very little fat.) It was just a roast from our grocery store.

I first pureed the vegetables in the broth and then I added a large can of tomato juice and 2 small cans of stewed or diced tomatoes.

(The quantities depend on the amount of meat and broth.)

I cut up carrots, celery, onions and added with the cut up meat. (this quantity also depends on what you like.)


Then I added 1 can of the following: green beans, corn, kidney beans, garbanzo beans, pinto beans and if you want more beans add black beans.

Seasoning: Italian seasoning, basil, bay, parsley and pepper. I probably used 2 l/2 TBSP. total (This is also to your taste).

I simmered it for about 5 hours or till carrots are tender. This soup keeps well in the refrigerator.
Directions:
Directions:
Directions are included with the ingredients.
Personal Notes:
Personal Notes:
I took some of this soup to Les and Ruby as an appreciation for all they have done for my Mother upon returning home from the hospital. Ruby thought I should add this recipe to the cookbook so I am following her wishes. I felt honored that she thought that much of the soup so here goes... Frequently when I cook I do not measure it is a pinch of this and oh, that sounds good to add and this is one of those recipes. Feel free to adjust to your tastes and quantity.

 

 

 

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