Homemade Vegetable-Beef Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 pound lean beef for stewing, cut into 1/2-inch cubes |
2 tablespoons shortening |
1 quart boiling water |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1/2 cup chopped onion |
1 celery stalk with leaves, cleaned and chopped |
1 tablespoon salt |
1/4 teaspoon pepper |
1/4 cup uncooked brown rice (optional) |
5 medium carrots, scraped and sliced |
3 medium potatoes, peeled and cubed |
Directions:
1. Brown meat in shortening in a large Dutch oven. Add water, tomatoes, onion, celery, salt, pepper, and brown rice, if desired; bring mixture to a boil. Reduce heat; cover and simmer 3 hours. Add carrots and potatoes; stir well. Cover and cook over medium heat an additional 15 minutes or until vegetables are tender.
2. Ladle soup into individual bowls; serve warm.
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