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Vegetable Beef Soup

From Lynne Wilson


1½ lbs. lean stew meat
2 cups beef broth
6 cups water
1 medium onion (¼ pound), coarsely chopped
2 cloves garlic, peeled
1 tsp. salt
⅛ tsp. ground pepper
1 large bay leaf (or 2 small)
1 medium onion, sliced
¾ cup celery, sliced
1 cup white or yellow turnip, peeled, ¼-to ½-inch diced
1 cup potatoes, peeled, diced
1 cup carrots, peeled, diced
¾ cup green beans, ½-inch pieces
1½- 2 cups tomatoes, peeled, chopped (seeded, if desired)
2 Tbsp. tomato paste
1 tsp. salt
½ tsp. dried basil (2 tsp. fresh)
⅔ cup small macaroni, uncooked (like Mini-Mac)


Trim the stew meat and cut it into small pieces. Place the meat, broth, water, chopped onion, garlic, 1 tsp. salt, pepper, and bay leaf in a 6-quart pot. Bring to a boil, lower the heat, and simmer, covered, for 1 to a 1 ½ hours.

Remove the garlic and bay leaf. Add the sliced onion, celery, turnip, potatoes, carrots, beans, tomatoes, tomato paste, additional 1 tsp. salt, and basil. Return to a boil, lower the heat, and simmer, covered, for 20 minutes.

Stir in the macaroni and simmer for 15 to 20 minutes longer or until the vegetables and macaroni are tender. Correct the seasoning.