Beef-Vegetable Soup

Ingredients: 2 beef soup bones 7 c water 1-1/2 lb stew beef, 1" cubes 1-1/2 tsp salt 1 tsp pepper 4 medium potatoes, cubed 4 medium carrots, coarsely chopped 2 (8 oz) cans tomato sauce 1 hot red pepper 1/2 small cabbage, coarsely chopped 1 (17 oz) can whole kernel corn 1 (15 oz) can English peas

Directions:
Drain corn and peas reserving liquid. Add liquid, water and bones in large Dutch oven, bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas, cover and simmer 40 min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2 quarts

Return to Recipes