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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Hearty Beef Vegetable Soup

Serves 10

| Soups The original contributor of this recipe noted that the recipe originated from their mother, who used to make it for them.

Allergens named in the ingredients: Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 pound beef round steak, cut into ¾-inch cubes
  • 1 tablespoon margarine
  • ½ cup chopped onion
  • 2 cans (28 ounces) beef broth
  • 4 cups water
  • ½ cup sliced celery
  • 2 teaspoons dried basil leaves
  • 1 can (14.5 ounces) stewed tomatoes
  • 2 cups sliced carrots
  • 2 cups bow-tie noodles
  • 2 cups torn fresh spinach leaves

Method

  1. In a 4-quart saucepan over medium-high heat, brown beef in margarine.
  2. Add onion; cook until tender.
  3. Stir in beef broth, water, celery, and basil; bring to a boil.
  4. Cover; reduce heat and simmer 1 hour.
  5. Add tomatoes, carrots, noodles; bring to a boil.
  6. Reduce heat and simmer, uncovered, 25 minutes.
  7. Stir in spinach; cook 5 minutes more.