Hearty Vegetable Beef Soup 3 Recipe

  • 1 soup bone
  • 1 pound extra lean stew meat
  • 8 cups water, depending on pot
  • 2 bay leaves, whole
  • 1 onion, chopped (medium)
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1/2 cup dry Western Family Soup Mix, optional
  • 1/2 cup dry alphabet pasta, optional
  • 1/2 cup long grain rice or barley, uncooked
  • 2 cups potatoes, washed, peeled, and cubed
  • 1 teaspoon Salt
  • 1 can tomatoes, diced (15 oz. can)
  • 1/4 cup powdered tomato bouillon with chicken flavor
  • 1 teaspoon Italian seasoning
  • 1 can french-cut green beans
Cut stew meat into bite-sized pieces.

Fill a large pot half full of water, about 10 cups.

Add soup bone, stew meat, bay leaves, and onion.

Cover and simmer for 2 hours, stirring occasionally.

Remove soup bone.

Add carrots, celery, soup mix, pasta, and rice.

Cover and simmer for 30 minutes, stirring occasionally.

Add potatoes, salt, tomatoes, bouillon, and Italian seasoning.

Cover and simmer for 30 minutes, stirring occasionally.

Remove bay leaves.

Add green beans; salt and pepper to taste.

Cover and simmer for 15 minutes, stirring occasionally.

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