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Vegetable (beef) Soup Recipe

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This recipe for Vegetable (beef) Soup, by , is from Loretta's Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Murnane


Vegetable Soup
Use left over beef roast
1 large onion diced
2 potatoes
3 carrots
1/4 head cabbage
2 stalks celery
1 lbs mixed frozen vegetables
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
Salt and pepper

In large pot shred left over beef and cut up left over potatoes and carrots. Put a little water into the pot that the roast was cooked in, scrape and add it to the pot. Cut up potatoes, carrots, cabbage and celery and add to pot. Add frozen vegetables, tomatoes and tomato sauce. Add 2-3 cups of water and cook over med-low heat for 2-3
hours. Salt and pepper to taste.




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