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Vegetable-Beef Soup Recipe

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This recipe for Vegetable-Beef Soup is from The Extended Hargrove 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 pound beef boneless chuck, tip or round, cut into 1/2-inch cubes
1 tablespoon vegetable oil
2 cups beef broth
1 teaspoon salt
l 1/2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram leaves
1 1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 bay leaf
3 cups water
1 cup whole kernel fresh, frozen or canned corn
3 medium carrots, sliced (about 1 cup)
1 large stalk celery, sliced (about 11'/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 can (16 ounces) whole tomatoes, undrained
Directions:
Directions:
Cook and stir beef in oil in Dutch oven over medium heat until brown. Stir in beef broth, salt, marjoram, thyme, pepper and bay leaf; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until carrots are tender. Remove bay leaf.

 

 

 

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