Vegetable Beef Soup - cooking recipe

Ingredients
    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
    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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