MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hubert Humphrey's Homemade Beef Soup
Categories: Beef, Vegetables, Herbs
Yield: 4 Servings

1 1/2 lb Stew beef or pieces of
- chuck
1 Soup bone *
Salt & pepper
2 Bay leaves
1/2 c Chopped onion
1 c Chopped celery
1 c Chopped cabbage
5 md Carrots; sliced
pn Oregano
14 1/2 oz Can diced tomatoes
1 tb Worcestershire sauce
1 Beef bouillon cube

Cover bone and beef with cold water in heavy 3 quart
sauce pan. Add salt, pepper and two bay leaves and heat
to bubbly stage. Then turn the heat very low and add the
onion, celery, cabbage, carrot and organo.

Simmer for at least 2 1/2 hours or until meat is very
tender. Remove bone and bay leaves. Cut pieces of meat
into bite size. Then add tomatoes, Worcestershire and
bouillon cube.

Simmer again for 1/2 hour or longer - until you are
ready to eat.

*If you don’t have a soup bone on hand, you can
substitute it with a cup or two of beef stock/broth
to taste.

RECIPE FROM: http://theamericanmoms.com

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... Without good stock, nothing can be done. -Escoffier
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