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Monday, February 9, 2009

Recipe: Beef Vegetable Soup

Yield: 6 to 8 servings

2 lbs. chuck roast
2 quart hot water
1 C onions (diced)
1 T salt
2 bay leaves
1 C carrots (sliced0
1 C potatoes (diced)
½ C celery (sliced)

Remove meat from bone; cut into small pieces. Add meat and bone to
hot water. Bring to boil. Reduce heat and add onions, salt, and bay
leaves. Simmer 1 hour. Remove bay leaves. Add remaining ingredients.
Simmer 30 minutes. Remove bone before serving.

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