Vegetable Beef Soup
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A home-kitchen version of vegetable beef soup, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. stew meat, cut in small pieces
- 7 c. water
- 2 Tbsp. dried parsley
- Salt to taste
- 2 (16 oz.) cans tomatoes and 2 8-oz. cans tomato sauce
- 1 can Rotel
- 1 onion, chopped
- 1-1 1/2 c. fresh carrots, chopped
- 1 can LeSueur peas
- 1 1/2 c. frozen corn
- 3/4 c. barley
- 1 can butter beans
Method
Flour stew meat and brown in oil.
In large pot on stove, put water, parsley, salt, and stew meat, cover and simmer one hour.
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