VEGETABLE-BEEF SOUP

Course : Beef
Serves: 7
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Ingredients:

1 can Beef and broth
1 medium Corn
2 medium Potatoes -- cubed
1 medium Carrot -- thinly sliced
1 medium Stalk celery -- sliced
1 medium Onion -- chopped
1 cup 1-inch pieces green beans*
1 cup Shelled green peas
1/4 teaspoon Pepper
2 medium Tomatoes -- chopped
 

Preparation / Directions:

Prepare Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven. Cut kernels from corn.Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. *1 cup each frozen whole kernel corn, cut green beans and green peas can be substituted for the 1 ear corn, 1-inch pieces green beans and shelled green peas. Add potatoes, carrot, celery, onion, bouillon granules, pepper and tomatoes to beef broth. Simmer uncovered 15 minutes. Stir in frozen vegetables. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.


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