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Betty's Homemade Vegetable Beef Soup

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 2 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 1/2 to 3 lb. stew beef
  • Unsalted meat tenderizer
  • 1-2 cup(s) plain flour (to coat stew beef)
  • Cooking oil (for stew beef)
  • 1 large white onion
  • 2-3 stalks chopped celery
  • 6 carrots, scraped & sliced
  • 2 cans (16 oz) whole tomatoes
  • 2 qt. water
  • 1 Tbsp. parsley flakes
  • Salt & pepper
  • 1 can French style green beans
  • 8-10 diced red potatoes
  • 1 can cream corn
  • 1 can English (June) peas
  • 1 cup whole milk
make it
Sprinkle meat tenderizer over stew beef. Put flour into container along with stew beef and shake until coated. Barely brown stew beef in skillet in cooking oil on both sides--takes about 4-5 minutes. Drain excess oil.

Pour stew beef into a Dutch oven or crock-pot. Add onion, celery, carrots, tomatoes, water, parsley, salt & pepper to taste, and green beans. Cook 1 hour at a slow boil.

Add potatoes, cook 45 minutes. Add cream corn, June peas, and milk. Simmer for 15 minutes.
Notes
Serve with hot buttered cornbread. Apple cobbler for dessert. If using a crock-pot place all ingredients in at once. Cook on low--all day.
Average Rating  (1)
Rated  by a cook on 10/7/2010 I found this soup to not only be easy, but delicious. I used the cheapest cut of beef and just cut up the meat in chunks myself. My family really enjoyed and have already asked for it again! Thanks
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