Vegetable Soup with Beef 2 cups canned or fresh tomatoes 2 cups cabbage 1 cup or 3-4 carrots, sliced 2 cups green beans 2 cups diced potatoes 1 lb. stew beef or leftover beef and stock from roast
DIRECTIONS 1. If meat has not been cooked, cook until tender in 1-2 tablespoons oil. 2. Combine all vegetables with cooked meat. Season with 1 teaspoon salt. Simmer for one hour. You may add broth or tomato juice if additional liquid is needed. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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