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Vegetable Beef Soup Recipe

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This recipe for Vegetable Beef Soup is from CulinArt, 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:  
2 gallons Beef Stock
8 ounces carrots Cubed
1 pound celery Chopped
24 ounces chopped onions
1 pound potatoes Cubed
1 tablespoon salt
1 teaspoon black pepper
3 quarts canned tomatoes (1 #10 can) diced
2 pounds cooked beef Chopped
Directions:
Directions:
Heat stock in kettle.
Add vegetables and seasonings. Cover and simmer about an hour. Replace water as
necessary. Taste for seasoning. Add additional salt if needed.
Add chopped beef. Heat to serving temperature, 180°F.
8 oz uncooked rice or 4 oz dry noodles may be substituted for the potatoes.
Browned beef cubes may be substituted for cooked beef. Brown in kettle before stock is added.
3 oz (1 1/2 cups) dehydrated onions may be substituted for fresh onions.
VARIATIONS:
Julienne Soup. Cut carrots, celery, and potatoes in long, thin strips.
Mexican Beef Soup. Omit carrots and celery. Add 12 oz whole-kernel corn; 4 oz green peppers,
chopped; 1 lb 8 oz sliced zucchini; and 3 Tbsp ground cumin.
Vegetable Soup. Delete beef. Increase carrots and celery to 1 lb 8 oz each.
Number Of Servings:
Number Of Servings:
50

 

 

 

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