Hearty Beef Vegetable Soup
The original contributor of this recipe noted that the recipe originated from their mother, who used to make it for them.
Servings
10 cups
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
In a 4-quart saucepan over medium-high heat, brown beef in margarine.
Add onion; cook until tender.
Stir in beef broth, water, celery, and basil; bring to a boil.
Cover; reduce heat and simmer 1 hour.
1 hour
Add tomatoes, carrots, noodles; bring to a boil.
Reduce heat and simmer, uncovered, 25 minutes.
25 minutes
Stir in spinach; cook 5 minutes more.
5 minutes
- •For a hearty stew, remove 1 cup broth from soup, and stir in 3 tablespoons flour until smooth. Return mixture to soup; cook and stir until thickened.