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Vegetable Beef Soup Recipe

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

Deborah Bentley


For one family batch:

1 lb cubed round steak, or any type beef you like (even ground)
2 cans stewed tomatoes, crushed up by hand
beef boullion
canned or frozen:
green peas
green beans
creamed corn
kernel corn
mixed beans
kidney beans
potatoes cubed
cut okra (add at the end)

Brown beef with a small amount of oil, then add water, stewed tomatoes and boullion to make enough liquid to hold the veggies.
Cook covered until beef is tender.
Add frozen and fresh veggies and cook about 10 minutes.
Add canned veggies.
Salt and pepper to taste. I add a little sweetener😊
Add okra last.

Add more water if needed, depending on how many veggies you add.

Cook until all is tender and soup has had time to blend flavors.

Personal Notes:
Personal Notes:
I sometimes use the instapot,

Vegetarians:. Omit beef and beef boullion and use veggie broth instead.




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