Beef - Vegetable Soup

[Texas Workbook Archivist]

Posted in the Facebook Group by Chad Freeze - https://www.facebook.com/groups/reci...4364024438442/



Ingredients

• 1 pound beef boneless Chuck, top or round cut into 1/2 inch cubes
• 1 tablespoon olive oil
• 1 can of beef broth 16 oz, or 1 cup of water with beef bouillon
• 1 1/2 teaspoons of salt (i do not add salt cause the broth and or bouillon is loaded with it already)
• 1/2 teaspoons dried marjoram leaves
• 1/4 teaspoons dried thyme leaves
• 1 or 2 bay leaves
• 1/8 teaspoon of pepper or if you like more go for it
• 4 cups or water ( I use 3 cups of water and 1 16 oz can of beef broth)
• 1 medium onion, chopped diced
• 4 medium carrots, sliced about 1 to 1 and half cups
• 2 large celery stalks sliced
• 3 or 4 potatoes cut small 1/2 cubes
• 1 can of diced tomatoes with garlic
• 1 small can of tomatoes sauce

Directions

1. Cook and stir beef in oil in a stock pot over medium heat until brown. Stir in 1 can of beef broth, or 1 cup of water and 1 beef bouillon cube, marjoram, thyme, pepper, and bay leaf. Cover and simmer until beef is tender, 1 to 1 1/2 hours.
2. Stir in 3 cups of water and 1 can beef broth, or 4 cups of water and 1 beef bouillon cube, If consistency of dish to thick add a little more water and 1 beef bouillon cube the carrots, potatoes, celery, onion and tomatoes with liquid, and tomato sauce. Heat to Boiling; reduce heat. Cover and simmer until carrots are tender, about 40 to 50 minutes.