Beefeater's Vegetable Soup
|
Ingredients
| 1 cup | onion slices, separated into rings | | 1 cup | carrots, thinly sliced | | 1 cup | celery, thinly sliced | | 1/3 cup | barley | | 1 pkg. (9 oz.) | Italian green beans, frozen and thawed | | 1 lb. | boneless stew meat, cut in 1/2-inch cubes | | 2 tsp. | Kitchen Bouquet | | 1/4 cup | all-purpose flour | | 1 can (1 lb.) | whole tomatoes, cut up, undrained | | 2 tsp. | salt | | 1 tsp. | sugar | | 1/2 tsp. | dried basil | | 1/4 tsp. | pepper | | 1 | bay leaf | | 3 cups | beef broth | | 1/4 cup | dry red wine (optional) | | Parmesan cheese, grated |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In slow cooker, layer onion, carrot, celery, barley and green beans. In a bowl, lightly toss beef cubes with Kitchen Bouquet. Sprinkle with flour, stir gently until evenly coated. Place meat atop vegetables. Combine tomatoes, salt, sugar, basil, pepper and bay leaf; pour over meat. Add beef broth. Cover. Cook on low for 10 to 12 hours or until tender. Remove bay leaf. Skim fat from soup; stir well. If desired, ladle soup over 2 tsp. of dry wine in each bowl. Serve sprinkled with Parmesan cheese.
Similar Recipes
soups, vegetable soup