Subj : To Feed a Crowd - 47
To : All
From : Dave Drum
Date : Mon Apr 21 2025 21:46:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hearty Beef & Vegetable Soup
Categories: Beef, Vegetables, Potatoes, Herbs
Yield: 26 servings
2 tb (to 4 tb) oil
4 lb Beef stew meat
8 md Onions; halved, thin sliced
12 c Water
28 oz Can diced tomatoes;
- undrained
15 oz Can tomato sauce
1 1/3 c Worcestershire sauce
1/2 c Beef bouillon granules
12 md Red potatoes; in cubes
1/2 lg Head cabbage; chopped
1 lb Carrots; thin sliced
6 Celery ribs; thin sliced
15 oz Frozen corn
12 oz Frozen peas
12 oz Frozen cut green beans
15 oz Frozen lima beans
1 Bay leaf
3 ts Dried marjoram
3 ts Dried thyme
1 ts (ea) salt & pepper
6 oz Frozen sliced okra; opt
In a large stockpot, heat 1 tablespoon oil over medium
heat. Brown beef in batches, adding additional oil as
necessary. Remove with a slotted spoon. Add onions to
drippings; cook and stir until tender. Discard
drippings; return beef to pot. Stir in water, tomatoes,
tomato sauce, Worcestershire sauce and bouillon. Bring
to a boil. Reduce heat; simmer, covered, 45 minutes.
Stir in potatoes, cabbage, carrots, celery, corn, peas,
green beans, lima beans and seasonings. Return to a
boil. Reduce heat; simmer, covered, 35 minutes. Stir in
okra; cook 15-20 minutes longer or until beef and
vegetables are tender. Discard bay leaf.
Sue Straughan, Prattfall, Alabama
Makes: 26 servings (9-3/4 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Finally, all my winter fat is gone. Now I have spring rolls.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
