Saturday, February 7, 2009

Vegetable Beef Soup

  • 1 lb chuck steak or roast (fresh or leftover)
  • 4 c beef broth
  • salt, to taste
  • 1 T sugar
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 c tomatoes
  • 1 c chopped cabbage
  • apporximately 1/2 c each of celery, corn, carrots, green beans, and peas
  • water, as needed
1. Cut meat into small cubes. If using fresh meat, fry in a little oil in the bottom of a large pot and drain grease. If using leftover, continue to next step.
2. Combine all ingredients and bring to a boil. Simmer, covered, for at least 2 hours, and up to 4 hours.

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