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Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marion Eglinton
Added: Monday, October 24, 2005


2 tbsp. butter
1 tsp. thyme
8 oz. sliced mushrooms
1 1/2 tsp. salt
3/4 tsp. pepper
1/2 c. red wine
2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, chopped
1 1/2 lb. beef stew meat, trimmed
1 carrot, diced
1 celery rib, diced
1 can diced, stewed tomatoes
2 (14 1/2 oz.) cans beef broth
2 cans water
1 bunch escarole leaves, ribs removed and cut into 1/2 inch strips

In large non-stick skillet, melt butter. Add thyme, mushrooms, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook for 10 minutes. Add wine. Cook 3 minutes or until syrupy.

Toss meat with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. In large pot over medium-high heat, heat olive oil. Add onion and garlic. Cook for about 3 to 5 minutes or until onions are translucent, stirring occasionally. Raise heat to high and add meat. Cook 10 minutes or until browned. Add carrots, celery, tomatoes (I use basil flavored), broth (I use low sodium), and water. Bring to boil, reduce heat, and simmer for 15 minutes. Add escarole and mushroom mixture. Simmer 10 minutes or until escarole is cooked.

Freezes well.




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