Vegetable-Beef Soup
Vegetable-Beef Soup is an impressive dinner. Made with 2 lb. round steak, cut in 1-inch cubes, 3 bouillon cubes, 7 c. water, 3 medium onions, chopped and 2 ribs celery, diced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Bring to a boil in a large kettle the beef, bouillon, water, onions, celery, carrots, barley, bay leaf, salt and pepper. Reduce heat.
Cover and simmer 5 hours or until meat is very tender. Discard bay leaf. Add cabbage, potatoes and succotash. Cover and simmer 20 minutes or until potatoes are tender. Stir in tomatoes. Heat.
Makes about 3 1/2 quarts or 12 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment