Tuesday, April 6, 2010

Red Broth Soup

Red Broth Soup

3 lbs. stew beef
Bag of baby carrots
3 stalks celery
1 head cabbage
8 potatoes
1 large onion
1 can (regular size) diced tomatoes, Italian flavored, if desired
2 cans (regular size) Italian flavored sauce

Brown meat in very large stewpot, with Italian spices (to match sauce) if desired. Cook all ingredients together except potatoes. Let come to a boil, then reduce to a simmer. Cover. You can cook on low all day if desired, but for a quicker meal, soup will cook in 2-3 hours. When meat is tender add potatoes and cook until done. Serve over cooked egg noodles.

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