Name: Old-Fashioned Beef and Vegetable Soup
Ingredients: 1 lb Beef round, cut in 1 cubes; 1 tb Margarine; 1/2 c Chopped onion; 2 qt Water; 13 1/2 oz Can beef broth; 1/2 c Uncooked barley; 1/2 c Chopped celery; 14 1/2 oz Can stewed tomatoes; 10 oz Pk. frozen peas & carrots; 3 Med. potatoes, peeled, cubed; 1/4 c A.1. steak sauce

In the body of the sun, there are the substance of the sun, the beams, and the heat; the beams are begotten of the sun, the heat proceeds both from the sun and the beams; but these three, though different, are not divided; they all three make but one sun: so in the blessed Trinity, the Son is begotten of the Father, the Holy Ghost proceeds from both; yet though they are three distinct persons, they are but one God.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Main dish, Soups, Vegetables, Beef	12	Servings

INGREDIENTS

1	lb	Beef round, cut in 1 cubes
1	tb	Margarine
1/2	c	Chopped onion
2	qt	Water
13 1/2	oz	Can beef broth
1/2	c	Uncooked barley
1/2	c	Chopped celery
14 1/2	oz	Can stewed tomatoes
10	oz	Pk. frozen peas & carrots
3		Med. potatoes, peeled, cubed
1/4	c	A.1. steak sauce

INSTRUCTIONS

IN A LARGE HEAVY PAN, OVER MEDIUM HIGH HEAT, BROWN BEEF IN MARGARINE. ADD
ONION, COOK UNTIL TENDER. STIR IN WATER, BROTH, BARLEY AND CELERY. HEAT TO
A BOIL, COVER AND SIMMER ON LOW HEAT FOR 1 HOUR. ADD TOMATOES, PEAS AND
CARROTS, POTATOES AND STAEK SAUCE, STIRRING TO BREAK UP TOMATOES. SIMMER
COVERED FOR 30 MINUTES MORE OR UNTIL POTATOES ARE TENDER.
Posted to MC-Recipe Digest V1 #355
From: Gruenwald <sitm@ekx.infi.net>
Date: Fri, 27 Dec 1996 10:08:16 -0600

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