Cookbook/Hearty Beef Vegetable Soup

Cookbook | Recipes | Soups

This is one of my favorites that my mom used to make for me.

Ingredients

• 1 pound beef round steak, cut into ¾-inch cubes
• 1 tablespoon margarine
• ½ cup chopped onion
• 2 (13¾-ounce) cans beef broth
• 4 cups water
• ½ cup sliced celery
• 2 teaspoons dried basil leaves
• 1 (14½-ounce) can stewed tomatoes
• 2 cups sliced carrots
• 2 cups bow tie noodles
• 2 cups torn fresh spinach leaves

Procedure

1. In a 4-quart saucepan, over medium-high heat, brown beef in margarine.
2. Add onion; cook until tender.
3. Stir in beef broth, water, celery, and basil; bring to a boil.
4. Cover; reduce heat and simmer 1 hour.
5. Add tomatoes, carrots, noodles; bring to a boil.
6. Reduce heat and simmer, uncovered, 25 minutes.
7. Stir in spinach; cook 5 minutes more.

Makes 10 cups.

Notes, tips and variations

• For a hearty stew, remove 1 cup broth from soup; stir in 3 tablespoons flour until smooth. Return to soup mixture; cook and stir until thickened.