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Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup is from The Fairbanks Family Cookbook Project, 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:  
2½ lb. chuck roast
1½ gal. beef broth
2 cups chopped celery
2 cups chopped onion
6 cups chopped cabbage
4-5 cups frozen green beans
4 cups frozen peas and carrots
salt and pepper to taste
better than bouillon (beef)
1 lb. bag wide egg noodles
Directions:
Directions:
(1.) Cover roast with broth and simmer for 1½ hour, scumming as needed. After 1½ hour remove roast from pot. Remove fat and cut into bite size pieces, Set aside till vegetables are cooked.

(2.) Cook celery, onion and cabbage till tender. About 20-30 minutes.

(3.) Add frozen vegetables, return to boil and simmer additional 10-15 minutes.

(4.) Add salt and pepper to taste . If broth is weak add bouillon to desired taste.

(5.). Add roast to pot and bring back to simmer. Then add noodles for additional 10 minutes.

 

 

 

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