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Wikibooks
Hearty Beef Vegetable Soup
The original contributor of this recipe noted that the recipe originated from their mother, who used to make it for them.
Ingredients
Servings
- beef round steak, cut into 3/4-inch cubes1 lb
- margarine1 tbsp
- onion, chopped1/2 cup
- beef broth, 28 ounces as stated in source2 can
- water4 cup
- celery, sliced1/2 cup
- basil leaves, dried2 tsp
- stewed tomatoes1 can
- carrots, sliced2 cup
- bow-tie noodles2 cup
- spinach, fresh leaves, torn2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a 4-quart saucepan over medium-high heat, brown beef in margarine.
Add onion; cook until tender.
Stir in beef broth, water, celery, and basil; bring to a boil.
Cover; reduce heat and simmer 1 hour.
Add tomatoes, carrots, noodles; bring to a boil.
Reduce heat and simmer, uncovered, 25 minutes.
Stir in spinach; cook 5 minutes more.