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Full Online Book HomeLearning KitchenSoups - Steak And Bean Soup
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Soups - Steak And Bean  Soup Post by :54036 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2742

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Soups - Steak And Bean Soup

1/2 to 3/4 lb. boneless sirloin -- cut in 1/2" cubes
1 medium onion -- chopped
1 clove garlic -- minced
2 (14.5 oz.) can whole tomatoes, undrained -- crushed
1 (15 oz.) can spicy chili beans -- undrained
2 potatoes (about 2 cups) -- cut in 1/2" cubes
1 tsp. cumin


Spray large saucepan with nonstick spray. Cook beef over medium heat until no longer pink. Add onion and garlic and cook 1 minute. Stir in remaining ingredients.

Bring to a boil, reduce heat and simmer, with lid ajar, 20-25 minutes or till potatoes are tender.

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1 pound extra lean ground beef 1 medium onion, coarsely chopped 1/2 cup celery, coarsely chopped 1/2 a green pepper, coarsely chopped 2 tsp. salt 2 tbsp. sugar pepper 1/3 tsp. paprika 28 oz. can tomatoes 1 (6 oz.) can tomato paste 4 cups beef stock (boullion cubes allowed) 2 cups diced raw potato 1 cup diced raw carrot 6 - 7 cups chopped cabbage (yes, that's right) Saute meat, onion and celery. Add remaining ingredients except cabbage and simmer uncovered for 1 hour. Add cabbage and simmer, covered, for another hour. Serve with grated Parmesan cheese and chopped
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1 stick margarine (less if using leftover steak) 1 cup flour 1/2 gallon water 2 cups ground beef or cooked steak diced 1 cup onions, diced 1 cup carrots, diced 1 cup celery, diced 2 cups frozen mixed vegetables 1 large can tomatoes 1 tablespoon of MSG (optional) 2 tablespoons beef bouillon 1 tablespoon black pepper Melt margarine and stir in flour to make a smooth paste. Turn into large soup pot and add water, stirring to mix well. In saucepan add celery, onion and carrots with water to cover. Bring to boil. Lower heat and cook for a minute
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