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Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup, by , 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!

Penny Delany


1 lb. beef, boneless chuck - tip or round
1 T. vegetable oil
1 c. water
2 tsp. instant beef bouillon
1 tsp. salt
tsp. marjoram
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
c. uncooked barley (optional)

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 1 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 c. uncooked barley with the tomatoes.

Number Of Servings:
Number Of Servings:
5 servings




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