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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup is from Grandma Penny's Favorite Recipes, 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:  
1 lb. beef, boneless chuck - tip or round
1 T. vegetable oil
1 c. water
2 tsp. instant beef bouillon
1½ tsp. salt
¼ tsp. marjoram
¼ tsp. thyme
⅛ tsp. pepper
1 bay leaf
4 c. water
3 medium carrots, sliced
1 large stock celery, sliced
1 medium onion, chopped
1 can (16 oz.) whole tomatoes
½ c. uncooked barley (optional)
Directions:
Directions:
In Dutch oven, cook and stir beef in oil over medium heat until browned.
Stir in 1 c. water, bouillon, salt, marjoram, thyme, pepper and bay leaf.
Cover and simmer until beef is tender, 1 to 1½ hrs.
Stir in 4 c. water, carrots, celery, onion and tomatoes (with liquid).
Heat to boiling. Reduce heat. Cover and simmer 35 min. or until carrots are tender.

Optional: Add ½ c. uncooked barley with the tomatoes.
Number Of Servings:
Number Of Servings:
5 servings

 

 

 

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