Quick Vegetable Beef Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 372. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 pound ground beef
- 1/4 cup chopped onion
- 4 cups beef broth (see recipe, left, or tip, opposite)
- 1 10-ounce package frozen mixed vegetables
- 1 7 1/2-ounce can tomatoes, cut up
- 2/3 cup cubed, peeled potato
- 1/2 cup sliced celery
- 1/2 teaspoon dried marjoram, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
Instructions
- In a large Dutch oven or kettle cook beef and onion till beef is brown and onion is tender. Drain fat.
- Stir in beef broth, mixed vegetables, undrained tomatoes, potato, celery, marjoram, oregano, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover; simmer for 15 to 20 minutes or till vegetables are tender. Discard bay leaf.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Vegetable beef soup - Arlington, MA.jpg" by Daderot; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Vegetable_beef_soup_-_Arlington,_MA.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.