"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Soup, Zulla's Beef Recipe

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This recipe for Soup, Zulla's Beef, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Zulla Rash
Added: Tuesday, October 11, 2005


1 lb left over beef roast OR
1 lb ground beef cooked and drained
4 potatoes
1 large onion
1 lb frozen mixed vegetables OR
2 standard cans corn, OR
2 standard cans green beans, OR
2 standard cans peas, OR
2 standard cans Lima beans, OR
2 standard cans any other vegetables
1 quart home canned tomatoes OR
equivalent stewed tomatoes with juices
~15 oz Ro-Tel tomatoes & chiles OR
~15 oz can chopped stewed tomatoes
salt and pepper to taste

Peel and dice the potatoes.
If using left over beef roast, shred or dice it into fine pieces.
Use the Ro-Tel tomatoes & chiles for a nice bold flavor or substitute with the stewed tomatoes for a nice mild flavor.
Put the meat, potatoes, and onion in large sauce pot. Add water to just cover. Cook on medium until the potatoes are tender.
Add the drained vegetables of your choice, all the tomatoes (with juice), salt, & pepper into the pot and simmer for about an hour.
Serve with corn bread or crackers.




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