Old Fashioned Vegetable Beef Soup


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Serves 8-10 | Prep Time | Cook Time

Why I Love This Recipe

Variation:

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


Ingredients You'll Need

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.


Questions, Comments & Reviews



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