Post by chief_cook2 on Jan 27, 2007 13:24:12 GMT -6
Dilled Vegetable Beef Soup
3 1/2 to 4 lbs. stew beef 2 T. butter or margarine 2 large onions, sliced, separated into rings 1/2 lb. mushrooms, sliced 3 large carrots, thinly sliced 2 stalks celery, thinly sliced 2 cloves garlic, minced 1/2 cup chopped parsley 1 Tbs. salt 1 tsp. EACH dry dill weed, and savory or marjoram leaves 1/4 tsp. white pepper 1 can (1 lb) tomatoes 2 quarts water 1 medium potato, thinly sliced 1/2 lb. green beans, cut in 1-inch lengths 2 cups chopped fresh spinach leaves Shredded Swiss cheese OR croutons
Brown stew beef in heated butter in large 5 1/2 to 6-quart kettle. Stir in onions and cook until limp. Add mushrooms, carrots, celery, garlic, parsley, salt, herbs, pepper, tomatoes (broken up with a fork, with their liquid), and water. Bring to boiling. Cover. Reduce heat and simmer until meat is very tender, about 3 hours.
Add potato to soup. Bring to a gentle boil. Cook, uncovered, until potato is tender, about 15 minutes. Add beans and cook until just tender, 10 to 12 minutes. Stir in spinach and cook about 3 minutes. Salt to taste.
Serve soup sprinkled with cheese or croutons.
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