Free Recipe Beef Vegetable Soup
Recipe Type: Free Recipes
Recipe Preparation: freeze
Cooking Ingredients for Beef Vegetable Soup Recipe
2 lb Beef chuck roast; about (up
-to 2-1/2)
4 md Sized potatoes (real
-potatoes, NOT those Idaho
-things, Kennebec (Maine)
-potatoes are the best)
1 lg Onion (or two medium)
1 qt Canned tomatoes
1 pt Frozen lima beans
1 pt Cut-off corn (or a can from
-the store)
1 pt Frozen okra
3 lg Carrots
3 Stalks celery
1 pt Garden peas
1 sm Handfull of barley
Beef Vegetable Soup Preparation
(We have all of the vegetables from our garden, but store-bought ones are OK) Cube the beef (1 cubes). In a large aluminum or stainless steel pot, melt about 2 tablespoons of Crisco, Put in the beef cubes, and brown them over medium heat, while you Peel and cube the potatoes. Cut the celery in 1 pieces. Chop the onion. Cut the okra in 1/2 pieces. Scrape and cut the carrots in 1 pieces. When the beef is browned, add the tomatoes and all of the rest of the vegetables. Add about a cup of water. Add the barley. Salt and black pepper to taste (I taste often!). Simmer all for at least one…preferably two hours or so. Will warm the cockles of your heart! I freeze in one gallon plastic containers then heat and eat as needed. <<From Claude in East Tennessee which Winter found last night!>> Posted to JEWISH-FOOD digest V97 #300 by Claude V. Hall <cvhall@usit.net> on Nov 17, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Beef Vegetable Soup?
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