This recipe is for a hearty and filling vegetable beef soup that will take 3-1/2 hours to make. It is packed with nutrients and flavor, and will leave you feeling satisfied.
GROUP_B3 cTomato Juice3Stalks Celery (chopped)1 ts Thyme2Potatoes (one inch cubes)8 md Mushrooms1 cEach, Fresh or Frozen5Carrots (coarsely sliced)Peas, Corn
Add water andbring to a boil.
Skim foam.
Add all remaining Group A ingredients,coverand bring to gentle boil.
Cook for approximately three hours.
Remove fromheat.
Strain liquid; discard all solids except the beef.
Remove all leanmeat from bones, cube and return to broth.
Except for the potatoes, add allGroup B ingredients and simmer for 20 minutes.
Add the potatoes duringthe last 10 minutes.
Skim excess fat before serving (easiest when soup hasbeen refrigerated).
Ingredients
Directions
GROUP_B3 cTomato Juice3Stalks Celery (chopped)1 ts Thyme2Potatoes (one inch cubes)8 md Mushrooms1 cEach, Fresh or Frozen5Carrots (coarsely sliced)Peas, Corn
Add water andbring to a boil.
Skim foam.
Add all remaining Group A ingredients,coverand bring to gentle boil.
Cook for approximately three hours.
Remove fromheat.
Strain liquid; discard all solids except the beef.
Remove all leanmeat from bones, cube and return to broth.
Except for the potatoes, add allGroup B ingredients and simmer for 20 minutes.
Add the potatoes duringthe last 10 minutes.
Skim excess fat before serving (easiest when soup hasbeen refrigerated).
