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OLD-FASHIONED VEGETABLE BEEF SOUP 1 large beef soup bone 2 lb. stew beef, cut into bite-size chunks 2 (14 oz.) cans stewed tomatoes (reserve liquid) 1 (10 oz.) pkg. frozen diced carrots 1 (10 oz.) pkg. frozen green peas 1 (10 oz.) pkg. frozen whole kernel corn 1 (10 oz.) pkg. frozen lima beans 4 stalks celery, diced 5 medium diced potatoes 1/4 c. red vinegar 4 beef bouillon cubes 4 qt. water garlic powder to taste salt and pepper to taste Fill Dutch oven or any suitable container of your choosing with 4 quarts of water. Add soup bone and stew beef to water along with vinegar. Allow stew beef and bone to boil at medium heat until tender, about 1 hour. Add carrots, green peas, corn, lima beans, celery and bouillon; cook about 40 minutes over medium heat until vegetables are tender. Add potatoes and cook until fork-tender. **Remove soup bone. Reduce heat and gradually add tomatoes with juice, salt, pepper and garlic powder. Simmer gently over low heat for approximately 30 minutes. Serves 8 to 10 portions. **Soup bone may be frozen. Variation: One (40 ounce) package of frozen mixed vegetables could be used instead of separate bags of vegeta- bles. This soup may be frozen. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |