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Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup, by , is from COOKBOOK - VERSION II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Schrader

Category:
Category:

Ingredients:  
Ingredients:  
Boil a small red potato or two in a quart of salted water until done. Cut beef roast into small cubes and brown with small diced onion in dutch oven. Pressure cook beef and onion for 20 minutes. After pressure cooker cools, add beef and onion back to dutch oven and add potato and salted water. Add sliced carrots and cook until tender. Add beef stock or beef broth as needed. Add barley and cook as directed on package. Add a bay leaf or two, oregano, and spices to taste. Add 1 bag of frozen mixed vegetables (or whatever vegetables that you have on hand) and heat through. Add tomato juice if desired. Serve when heated through and enjoy.

Directions:
Directions:
(At the end of every meal, I put the left over vegetables in a freezer bag and keep it in my freezer. I continue to add the left over vegetables in the freezer bag until it is full. I add this bag of frozen veggies to the soup. It is never the same soup twice. Yummy!)

 

 

 

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