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Recipe CATEGORY 261
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| ID | 261 |
| TITLE | Hearty Beef Vegetable Soup |
| CATEGORY | Soups |
| SUBCATEGORY | Miscellaneous |
| DESCRIPTION | 2 lb boneless blade or cross-rib roast 2 lb soup bones 2 large onions, chopped 3 large carrots, coarsely chopped 2 stalks celery, sliced 2 leeks, sliced 3/4 lb parsley root, diced 16 cups water 1 can (28 oz) tomatoes 1/2 cup rice 1 tbsp packed brown sugar and salt 1 tsp dried savory and dry mustard 1/2 tsp dried marjoram and thyme 1/4 tsp pepper and dried dillweed|In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth. Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from surface. Discard soup bones. Remove beef, cut into cubes and return to soup. Enjoy! |
| VOTE | 50 |
| RATE |
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