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Vegetable beef soup, II Recipe

   
 

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     Vegetable beef soup, II

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 lb chuck roast cut in 3/4” cubes
1 T canola oil
1/2 cup each chopped carrot, celery, onion
1 cup diced red potatoes
1 8 oz can cut green beans, drained
32 oz box beef broth
15 oz diced tomatoes, undrained
1 t salt
1/2 t pepper
 
1/4 t each thyme and marjoram
1 bay leaf

Instructions
Heat soup pot over medium heat with 1 T of oil. Add the beef and cook until well browned. Transfer beef to crock pot. Add all remaining ingredients and cook about 4 hrs on high or 8 hrs on low.
Can also be cooked on stovetop. After beef is browned in soup pot, add all remaining ingredients. Simmer covered until carrots and meat are tender, about 90 minutes.


Originally Submitted
10/5/2021





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