Thursday, March 13, 2008

Beef and vegetable soup


2 cups canned or fresh tomatoes

2 cups cabbage

1 cup or 3-4 carrots, sliced

2 cups green beans

2 cups diced potatoes

1 lb. stew beef or leftover beef and stock from roast


  1. Cook beef until tender in 1-2 tablespoons oil.

  2. Combine all vegetables with cooked meat. Season with 1 teaspoon salt. Simmer for one hour. Add broth or tomato juice if additional liquid is needed.

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