 | | Vegetable Beef Soup |
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2-3 pounds beef roast, cut in bite size pieces; fat removed
4 medium potatoes
1-1/2 pound carrots, sliced thin
4-6 stalks celery, sliced
1/3 small head cabbage, shredded
1 bunch green onion, sliced
1/2 medium onion, chopped
20 beef bouillon cubes
1 tablespoon parsley
2 tablespoons 57 sauce
2 teaspoons garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 handfuls of pearl barley
2 (16 oz. cans) stewed tomatoes-(hunts) p; preferably |
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| Instructions |
| Cut beef roast into bit size pieces. Boil the meat and the bouillon cubes in a 3-4 quart size kettle. When the meat is tender, strain the broth and rinse the meat until the water is clear that is drained from it. Pour the broth into a 6 quart kettle and add the raw vegetables, parsley, 57 sauce, garlic salt, pepper and salt. Boil on medium until the vegetables are
almost tender. Add the stewed tomatoes and allow to simmer for approximately 15 minutes. Add the barley. Continue to simmer until the barley is soften. Enjoy!! This is great with sliced cheese and crackers.
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