Sunday, June 24, 2012

Vegetable Beef Soup



1 lb stewing beef
2 cups cubed and peeled potatoes
4-6 large carrots, peeled and sliced
2 stalks of celery, diced
1 garlic clove, finely minced
3 cups of V-8 juice
1 medium onion, finely chopped
3 beef bouillon cubes
2 bay leaves
1/4 teaspoon thyme
1 16 oz bag of frozen mixed vegetables
one 15-16 oz can of white kidney beans
1 cup of pasta (elbows or small shells)
one 14.5 oz can of diced tomatoes
3 1/2 cup of beef broth or stock

Placed in a pot and cook until vegetables are tender and meat is done.
Remove bay leaves before serving.

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