Vegetable Beef Soup - cooking recipe
Ingredients
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1 (3 1/2 lb.) boneless chuck roast
1 pkg. soup bones
1 large onion
tops of celery
1 carrot
handful of fresh parsley (including stems)
4 qt. water
1 can diced, stewed tomatoes
1 c. diced celery
1 c. diced carrot
1 chopped leek
1/2 c. barley
3 Tbsp. Worcestershire sauce
salt and pepper to taste
Preparation
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Combine first 7 ingredients and after bringing to a boil, simmer about 3 hours.
Refrigerate.
Next day skim off fat and discard vegetables and bones.
Bring to a boil, reduce heat and add remaining ingredients.
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