Hearty Beef Vegetable Soup Recipe
Ingredients:
- 2 lb boneless blade or cross-rib roast
- 2 lb soup bones
- 2 large onions, chopped
- 3 large carrots, coarsely chopped
- 2 stalks celery, sliced
- 2 leeks, sliced
- 3/4 lb parsley root, diced
- 16 cups water
- 1 can (28 oz) tomatoes
- 1/2 cup rice
- 1 tbsp packed brown sugar and salt
- 1 tsp dried savory and dry mustard
- 1/2 tsp dried marjoram and thyme
- 1/4 tsp pepper and dried dillweed
Directions:
- In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth.
- Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from surface. Discard soup bones.
- Remove beef, cut into cubes and return to soup.
- Enjoy!