Cookbook:Hearty Beef Vegetable Soup

| Soups

The original contributor of this recipe noted that the recipe originated from their mother, who used to make it for them.

Ingredients

 * 1 pound beef round steak, cut into ¾-inch cubes
 * 1 tablespoon margarine
 * ½ cup chopped onion
 * 2 cans (28 ounces) beef broth
 * 4 cups water
 * ½ cup sliced celery
 * 2 teaspoons dried basil leaves
 * 1 can (14.5 ounces) stewed tomatoes
 * 2 cups sliced carrots
 * 2 cups bow-tie noodles
 * 2 cups torn fresh spinach leaves

Procedure

 * 1) In a 4-quart saucepan over medium-high heat, brown beef in margarine.
 * 2) Add onion; cook until tender.
 * 3) Stir in beef broth, water, celery, and basil; bring to a boil.
 * 4) Cover; reduce heat and simmer 1 hour.
 * 5) Add tomatoes, carrots, noodles; bring to a boil.
 * 6) Reduce heat and simmer, uncovered, 25 minutes.
 * 7) Stir in spinach; cook 5 minutes more.

Notes, tips and variations

 * For a hearty stew, remove 1 cup broth from soup, and stir in 3 tablespoons flour until smooth. Return mixture to soup; cook and stir until thickened.