Tuesday, November 15, 2005


I had a very busy week last week and didn't have a chance to post any recipes. (Didn't have much time to post much of anything for that matter!) Anyways, Our Lady of Good Counsel school had parent-teacher conferences last Thursday. Some of the parents decided we should have a small luncheon for them, since they were going to be there all day. We decided on soup, salad, bread, and cookies for dessert. I volunteered to make the soup and made two big batches of pretty much the only two soups I make. I heard the reviews were positive, and I know I love both of these soups. So, chop, simmer and enjoy a hot bowl full of soup tonight!

Vegetable Beef Soup

1 pound beef boneless chuck, tip or round, cut into 1/2 inch cubes
1 tablespoon vegetable oil
1 cup water
2 teaspoons instant beef bouillon
1 1/2 teaspoons salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 bay leaf
4 cups water
3 medium carrots, sliced
1 large stalk celery, sliced
1 medium onion, chopped
1 large potato, peeled and chopped into small cubes
1 can (15 oz.) tomato sauce
1/2 cup small pasta shape (like macaroni, ditalini, or alphabet)

Cook and stir beef in oil in 4 quart Dutch oven or saucepan over medium heat until brown. Stir in 1 cup water, beef bouillon, salt, marjoram, thyme, seasoned salt, pepper and bay leaf. Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in 4 cups water, the carrots, celery, onion, potato and tomato sauce. Heat to boiling; reduce heat. Cover and simmer for 25 minutes. Add pasta shapes, cover and simmer for 10 minutes more.

Yield: 5 servings

This soup is great as a leftover when the pasta shapes get all plump with the broth. Definitely stir after you add the pasta a few times, or it will all stick to the bottom of the pot. If you like other vegetables in your soup, add them!

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