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Beef - Vegetable Soup

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  • Beef - Vegetable Soup

    Posted in the Facebook Group by Chad Freeze -

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    • 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

    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.