OLD FASHIONED VEGETABLE BEEF SOUP

 

  • Cooking Time:
  • Servings: 8-10
  • Preparation Time:

Ingredients

  • 1 large beef soup bone
  • 2 lb. stew beef, cut into bite-size chunks
  • 2 (14 oz.) cans stewed tomatoes (reserve liquid)
  • 1 (10 oz.) pkg. frozen diced carrots
  • 1 (10 oz.) pkg. frozen green peas
  • 1 (10 oz.) pkg. frozen whole kernel corn
  • 1 (10 oz.) pkg. frozen lima beans
  • 4 ribs celery, diced
  • 5 medium diced potatoes
  • 1/4 cup red vinegar
  • 4 beef bouillon cubes
  • 4 qt. water
  • garlic powder to taste
  • salt and pepper to taste

Directions

  • Fill Dutch oven or any suitable container of your choosing with 4 quarts of water. Add soup bone and stew beef to water along with vinegar. Allow stew beef and bone to boil at medium heat until tender, about 1 hour.
  • Add carrots, green peas, corn, lima beans, celery and bouillon; cook about 40 minutes over medium heat until vegetables are tender. Add potatoes and cook until fork-tender. **Remove soup bone. Reduce heat and gradually add tomatoes with juice, salt, pepper and garlic powder. Simmer gently over low heat for approximately 30 minutes. Serves 8 to 10 portions.
  • **Soup bone may be frozen.
  • Variation:
  • One (40 ounce) package of frozen mixed vegetables could be used instead of separate bags of vegeta-
  • bles. This soup may be frozen.

Notes

Variation:

One (40 ounce) package of frozen mixed vegetables could be used instead of separate bags of vegetables. This soup may be frozen.

Categories: Beef  Dinner  Main Dish  Soup  Soup  Stew  Stove  Vegetable 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!