Beef & Vegetable Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Corn oil,
1 lbs: Stewing beef, cut into 1/2-inch cubes
1 lbs: Sweet Italian sausage links, sliced
1 can: Tomatoes, 28 ounces
3 cup: Water,
1 cup: Chopped onion,
1 tsp: Salt,
1 tbsp: Worcestershire sauce,
2 large: Potatoes, peeled, cut into 1/2-inch cubes
1 cup: Sliced celery,
Directions:
In a large, heavy kettle, heat the oil; add the beef and brown on all
sides. Remove the meat with a slotted spoon and set aside. Add the
sausage to the kettle and brown on all sides. Drain off the drippings
from the kettle. Add the tomatoes, water, onion, salt,
Worcestershire sauce and the reserved browned beef. Bring to a boil,
then reduce the heat; simmer, covered, until almost tender, about 1
1/2 hours. Add the cubed potatoes and sliced celery; simmer until the
vegetables and meat are tender, about
20 minutes more.
[THE BALTIMORE SUN; January 16, 1991]
Posted by Fred Peters.
Source from luhu.jp
sides. Remove the meat with a slotted spoon and set aside. Add the
sausage to the kettle and brown on all sides. Drain off the drippings
from the kettle. Add the tomatoes, water, onion, salt,
Worcestershire sauce and the reserved browned beef. Bring to a boil,
then reduce the heat; simmer, covered, until almost tender, about 1
1/2 hours. Add the cubed potatoes and sliced celery; simmer until the
vegetables and meat are tender, about
20 minutes more.
[THE BALTIMORE SUN; January 16, 1991]
Posted by Fred Peters.
Source from luhu.jp