Beef And Vegetable Soup **** 12/95 Revised , 3/00

Categories:
soups-stews

1 lb stew meat; cut in 1 pieces
1 1/2 quart water
1/2 teaspoon peppercorns
1/2 teaspoon salt
1/2 teaspoon crushed bay leaves
1/2 medium onion; diced
1/2 large carrot; sliced
1 1/2 medium celery stalks; sliced
1/2 cup cabbage; chopped
1 8 oz can green beans
1 8 oz can corn
1/2 cup potatoes; cubed
1/2 cup barley
3 dash louisiana hot sauce
1 can 14 oz.tomatoes; diced
2 cube bouillion cubes
1/2 teaspoon kitchen bouquet

Salt and pepper the meat. Brown meat with some oil in a large Dutch oven. Add water, bring to a boil; skim off the scum then add salt, peppercorns, and bay leaves. Bring to a boil, simmer, covered for 30 minutes. Add barley. Cook for 15 minutes more. Add veggies, Louisiana Hot Sauce, bouillion and Kitchen Bouquet; bring to a boil. Simmer covered for 30 minutes or until veggies and meat are tender. Add more salt if necessary. Other veggies can be substituted for the above if desired. Revised 12/06 to show browning the meat.

Yield: 6 servings