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Thursday, November 20, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

VEGETABLE-BEEF SOUP
Soups
Contributed by: ANNELLE WILLIAMS
Ingredients:
  • meat base:
  • 2 lbs. stew beef cut into 1-inch cubes (look for beef that has good marbling)
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 TBS butter
  • 32 oz. beef broth
  • 2 stalks celery, roughly chopped
  • 1 sweet onion, roughly chopped
  • soup base:
  • 1 TBS extra virgin olive oil
  • 1 sweet onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 (28oz.) can diced tomatoes
  • 1 (12oz.) bag frozen mixed vegetables (corn, green beans, peas, carrots—Mama also adds okra)
  • 1 cup frozen butter beans
  • 2-3 potatoes, peeled and diced
  • 2 quarts water
  • pinch of sugar
  • 1 TBS Worcestershire sauce
meat base:
Salt and pepper the beef. Add butter to pressure cooker over medium heat. Add beef and stir to brown. Add beef broth, celery and onion. Close lid on pressure cooker, and bring up to 10 lbs. pressure. Reduce heat and cook for 30 minutes. Remove pressure cooker from heat, and let cool before removing lid.
soup base:
Pour olive oil into soup pot over medium heat. Add onions, carrots and celery and cook for 5-6 minutes, stirring, until vegetables are tender. Add canned tomatoes, frozen vegetables, potatoes and water. Finally add a pinch of sugar and the Worcestershire sauce. Cook over low heat, covered, while beef is cooking and cooling.
Add cooked beef mixture to vegetables. Taste and adjust flavor with salt and pepper. Simmer covered for about an hour over low heat to allow flavors to blend.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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