Beef & vegetable soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Corn oil |
| 1 | pounds | Stewing beef, cut into 1/2-inch cubes |
| 1 | pounds | Sweet Italian sausage links, sliced |
| 1 | can | Tomatoes (28 ounces) |
| 3 | cups | Water |
| 1 | cup | Chopped onion |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Worcestershire sauce |
| 2 | larges | Potatoes, peeled, cut into 1/2-inch cubes |
| 1 | cup | Sliced celery |
Directions
In a large, heavy kettle, heat the oil; add the beef and brown on all sides. Remove the meat with a slotted spoon and set aside. Add the sausage to the kettle and brown on all sides. Drain off the drippings from the kettle. Add the tomatoes, water, onion, salt, Worcestershire sauce and the reserved browned beef. Bring to a boil, then reduce the heat; simmer, covered, until almost tender, about 1½ hours. Add the cubed potatoes and sliced celery; simmer until the vegetables and meat are tender, about 20 minutes more.
[THE BALTIMORE SUN; January 16, 1991] Posted by Fred Peters.