1 Small Drained Can of Each - Corn, Peas, Green Beans
1/3 Cup Macaroni
1 Large Can of Diced Tomatoes
Salt and Pepper
Vegetable Oil
4 Cups of Water
2 Bay Leaves
Dried Parsley
Celery Flakes
Instructions
Heat oil in a large Dutch oven over medium high heat. Season the beef with salt and pepper. Brown the beef on all sides. To the pot, add the water, soup bone, onion, parsley, celery flakes and bay leaves. Bring to a boil and then cover and reduce to a simmer. Cook for 1 1/2 to 2 hours.
Remove the bone and add more water if needed along with the barley and cabbage. Cook for 20 minutes.
Add the diced potatoes and carrots. Cook for 15 minutes. Add more water. Finally add the corn, beans, peas, macaroni and tomatoes. Salt and pepper to taste. Cook for 15 minutes or until macaroni tender.
Remove bay leaves before serving.
Serving
Suggestions
Serve with Crusty French Bread.
Originally Submitted
10/4/2014
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