| T O P I C R E V I E W |
| Peg Graham |
Posted - Jun 07 2007 : 8:32:39 PM
Vegetable Beef Soup
1 lb. leftover roast, cubed
1 medium onion, chopped
1 clove garlic, minced
1 c. water
16 oz. tomatoes, canned
2 medium carrot, diced
1 tsp. salt
˝ tsp. pepper
1 large potato, diced
1 c. celery, diced
16 oz. frozen mixed vegetables
In a 5-quart pan, over medium heat, sauté the garlic and
onion in a small amount of oil until tender. Add the beef,
tomatoes, salt, pepper, water and the carrots to the pan and
cook for 5-10 minutes then add the potatoes and celery.
Simmer for 5-10 more minutes then add the frozen vegetables
and cook for about 10 more minutes or until vegetables are
tender. Adjust seasonings to taste.
miles of smiles~
Peg |
|
|
