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Full Online Book HomeLearning KitchenSoups - Beef - Best Vegetable Soup
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Soups - Beef -  Best Vegetable Soup Post by :Gravytrains Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2423

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Soups - Beef - Best Vegetable Soup

2 lg. bags frozen mixed vegetables
2 lg. cans whole stewed tomatoes
1 lg. onion, chopped
2 tbsp. garlic powder
4 lb. beef roast, any kind, cubed
8 beef bouillon cubes

In large pot, put 2 quarts of water. Combine all ingredients in pot. Simmer on low heat 2-3 hours, adding extra water as needed. Extra cubed potatoes may be added.
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Soups - Beef -  Button Soup Soups - Beef - Button Soup

Soups - Beef -  Button Soup
2 vegetable bouillon cubesWater, about 1 pint at the beginning5 carrots, peeled and sliced6 firm potatoes, peeled and diced 1 small cauliflower 1 small bush of broccoli 1 zucchini1 bag (200 grams) frozen peas 1 bag (200 grams) frozen sweet corn 250 grams minced beef or pork-beef mix (50/50%), fried Oregano, basil, rosemary At first, add the vegetable cubes into the boiling pint of water, then add carrots. Let boil for 5 minutes, add other veggies, except zucchini and frozen goods. Let simmer 10 minutes. Add Zucchini. Try the carrots and potatoes for tenderness. If they are nearly done, add

Soups - Beef And Barley Soup Soups - Beef And Barley Soup

Soups - Beef And Barley Soup
2 large onions, chopped (about 2 c) 2 cloves garlic, finely chopped 2 cans (10 1/2 oz. each) condensed beef broth 2 cups water 1/4 cup regular barley 1 1/2 tsp. paprika 1 tsp. salt 1/4 tsp. caraway seed 1/8 tsp. dried marjoram leaves 3 medium potatoes, cut into 1/2 inch pieces 2 medium carrots, sliced, (about 1 c) 2 medium stalks celery, sliced 1 can (16 oz.) stewed tomatoes 1 package (10 oz.) frozen green peas, broken apart 1 can (4 oz.) mushroom stems and pieces Fry bacon in Dutch oven over med heat until crisp. Remove bacon and