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Beef Vegetable Soup

2 lb. lean stew beef
1 onion, chopped
3 stalks celery, chopped
1 tbsp. chopped parsley
Salt & pepper to taste
1 (46 oz.) can cocktail vegetable juice
1 (10 oz.) frozen mixed vegetables
1 lg. potato, peeled, cubed in sm. cubes
1/4 c. uncooked rice
1/4 c. elbow macaroni


Cut beef in bite-size pieces. Put into heavy large pot. Cover with water. Add celery, onion, parsley, salt and pepper. Bring to full boil. Lower heat and simmer for 1 hour. Add cocktail vegetable juice and continue to simmer until meat is very tender. Add frozen vegetables and cubed potato. Cook for about 10 minutes and then add rice and macaroni. Cook about 15 minutes longer until rice and macaroni are done. During cooking more water may be added. This is not a thick soup. 4-6 servings.


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