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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup is from The Burroughs Family Cookbook Project, 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:  
Small chuck roast
2 Qt water
stalk celery
onion
Barley (if desired)
2 Carrots, diced
2 Celery, diced
2 Potatoes, diced
1/4 C onions, diced
cabbage, sliced thin
20 okra, thin sliced
1/4 C corn
few green beans
1 can tomatoes
2 - 3 beef bouillon cubes
pepper
1 C noodles

Directions:
Directions:
Brown chuck roast on a small amount of oil in skillet. Place 2 quarts of water in a large pot and add the chuck roast, a cut up stalk of celery and a quarter of an onion. Cook slowly for 2 hours or till tender. If desired, cook 1/2 C barley according to directions. Stop cooking with 15 min to go. Remove roast and filter the juice and remove fat with ice. Dice the carrots, celery, potatoes and onions. Put vegetables in the pot and add barley if desired. Cook 5 minutes. Add some cabbage, okra, corn, green beans, tomatoes and 2 - 3 beef bouillon cubes. Pepper and salt as desired. Cook 5 minutes and add cut up meat in soup. Add a few noodles. Cook till noodles are tender. If needed, can add beef broth if need more juice.

 

 

 

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