| BEEF VEGETABLE SOUP |
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Serves 8-10 Prep time: 25 minutes Cook time: 30 minutes1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 pound beef stew meat, cut in 1/2-inch cubes 1 cup finely chopped onion 2 cloves garlic, minced 2 cans (20 ounces each) white kidney beans or 2 cans (15-1/2 ounces each) Great Northern beans, drained and rinsed 1 can (28 ounces) diced tomatoes (undrained) 6 cups water 3 beef bouillon cubes 2 vegetable bouillon cubes (beef bouillon cubes can be substituted if necessary) 2 carrots, pared and diced 2 stalks celery, sliced 1 teaspoon salt 1/4 teaspoon Tabasco 1/2 teaspoon dried leaf basil 1/2 teaspoon dried leaf oregano 1 bay leaf Melt Crisco in a large Dutch oven and lightly brown beef cubes. Stir in onion and garlic. Add beans, tomatoes with liquid, water, bouillon cubes, carrots, celery, salt, Tabasco, and herbs. Heat to boiling, reduce heat, and simmer covered for 30 minutes. |
