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Vegetable Beef Soup Recipe

   
 

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     Vegetable Beef Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   20
Preptime   5 hours

Ingredients
3 lbs round steak, cut into chunks
1 pound carrots
1 head cabbage
10 medium potatoes
2 stalks celery
1-2 medium onions
1 can diced tomatoes
1 can corn
1 can green beans
 
1 can peas
1 rutabaga
2 boxes beef broth
1 gallon water - approx
Salt
Pepper
Egg noodles - optional

Instructions
Peel and chop the vegetables. Cut fresh vegetables into 1 inch pieces. Dice the onion. Chop cabbage into 2 inch squares. Drain the canned vegetables or use the equivalent of frozen.
Toss the meat into a large cooking pot and brown on high. Add 1/2 gallon hot water and 2 boxes of broth. Add the carrots, onion, salt and pepper. Bring to boil, reduce heat to slow boil and cook for 2 hours.
Add potatoes, celery and rutabaga. Continue slow boil for another hour. Add cabbage and remaining water to fill pot to within 1 inch of top. Continue slow boil for another hour.
Add remaining ingredients and continue slow boil for additional hour. Season to taste. Serve over cooked egg noodles. I divide any leftovers into 2 cup containers and freeze to have quick meals.


Originally Submitted
2/23/2014





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