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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Soup-Vegetable Beef Recipe

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This recipe for Soup-Vegetable Beef is from The Dietz Family Cookbook, 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 qt Beef Stock
2-3 Carrots (diced)
2-3 Potatoes (Peeled and diced)
1 stalk Celery diced
1 Onion diced
1 can V-8 Juice (46 oz)
4-5 cups Diced canned tomatoes
2 sm cans ea Green beans, peas, lima beans, corn
Leftover vegetables
Beef Bones Beef Scraps
Directions:
Directions:
Put 1-1½ quarts water in stock pot, add beef base (use as much as you like, depending on how strong you want the beef flavoring), beef bones and beef scraps, cut into small pieces. Add celery, onion and seasoning and boil for approximately 1 hour. Add tomatoes, V-8 juice and any vegetables you choose and simmer for 1 hour more.

Leftover vegetables should include peas, corn, lima beans; canned or frozen vegetables may b e used(I prefer to use canned vegetables so I can include the liquid from the can. One head of cabbage, cut up, may be added if desired. This is a good way to use up leftover vegetables.
Personal Notes:
Personal Notes:
When making this at Hotel Carthage, we used Prime Rib bones to make the beef broth, then cut off the meat from the bones then added to the soup. We also used any leftover vegetables from our buffet in this soup.

 

 

 

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