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Beef Vegetable Soup

1 1/2 lb. beef for soup
2 tbsp. margarine or vegetable oil
1 pkg. beef stew seasoning
2 c. water
1 sm. cabbage, chopped
8 carrots, sliced
3 stalks celery, chopped
8 potatoes, cubed
1 (16 oz.) can corn or 1 (10 or 20 oz.) pkg. frozen corn
1 (16 oz.) can peas or 1 (10 or 20 oz.) pkg. frozen peas
1 (16 oz.) can green beans or 1 (10 or 20 oz.) pkg. frozen green beans
1 (16 oz.) can tomato puree
1 onion, chopped

In a soup pot, cook 1 1/2 pounds beef for soup in 2 tablespoons margarine or vegetable oil over medium heat, turning frequently, until well browned. In a small bowl stir together 1 package beef stew seasoning and 2 cups water. Pour over beef, cover and cook over medium low heat for 1 1/2 hours. Remove fat from beef and cut or shred beef into bite sized pieces. Return to soup pot. Stir in remaining ingredient and add enough water to cover, and cook over medium heat for 1 hour.

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