Beef Vegetable Soup

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This delicious soup has been simmering all afternoon -- can't wait for the first spoonful!

 

 

Beef Vegetable Soup

 

1.  Brown 2 lbs stew beef, cut into small cubes, in olive oil in heavy pan

2.  In large soup pot, in olive oil, saute the following, adding one by one and stirring occasionally

     1 large onion, chopped

     1-2 carrots, sliced

     1-2 stalks celery, sliced

     1 large yellow squash, cut in half and sliced

     1 package mushrooms, sliced

     1 package green beans

     5-6 white potatoes, diced

3.  When vegetables are soft, add 1-2 cans diced tomatoes (or fresh tomatoes)

4.  Add browned meat to pot

5.  Add 4 15-oz cans beef broth and enough water to fill the soup pot

6.  Add 4-5 sprigs fresh thyme, snipped and several stalks fresh parsley, snipped

7.  Add 15-20 twists of salt grinder and 8-10 twists of pepper grinder

8.  Simmer for two hours or more

9.  Add 1 cup barley and boil for 1/2 hour -- turn down heat and simmer for another hour;

 

Note:  Skim off any excess fat from surface of soup before serving

 

Great served with popovers or a loaf of crusty Tuscan bread --