This week's recipe is submitted by Barb Petri.

Vegetable Beef Soup

5 cups beef broth
1 cup cubed beef (round steak or stew meat)
1 small can of corn
2 medium potatoes, peeled and cubed (about 2 cups)
2 medium tomatoes (about 1 1/2 cups)
1 medium carrot, thinly sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
l medium onion, chopped (about 1/2 cup)
1 cup green beans
1 cup peas
1/4 teaspoon pepper

Place beef broth in large pan. Brown meat in a small skillet, using oil. Add meat to the broth. Stir in remaining ingredients and heat to boiling. Reduce heat to low, cover and simmer for 30 minutes.

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