Recipe - Beef Vegetable Soup

2 pound Beef chuck roast; about (up
to 21/2)
4 md Sized potatoes (real
potatoes, NOT those Idaho
things, Kennebec (Maine)
potatoes are the best)
1 lg Onion (or two medium)
1 qt Canned tomatoes
1 pt Frozen lima beans
1 pt Cutoff corn (or a can from
the store)
1 pt Frozen okra
3 lg Carrots
3 Stalks celery
1 pt Garden peas
1 small Handfull of barley

(We have all of the vegetables from our garden, but storebought ones are
OK)

Cube the beef (1" cubes). In a large aluminum or stainless steel pot, melt
about 2 tablespoons of Crisco, Put in the beef cubes, and brown them over
medium heat, while you Peel and cube the potatoes. Cut the celery in 1"
pieces. Chop the onion. Cut the okra in 1/2" pieces. Scrape and cut the
carrots in 1" pieces.

When the beef is browned, add the tomatoes and all of the rest of the
vegetables. Add about a cup of water. Add the barley. Salt and black pepper
to taste (I taste often!). Simmer all for at least one...preferably two
hours or so.

Will warm the cockles of your heart!

I freeze in one gallon plastic containers then heat and eat as needed.

From Claude in East Tennessee which Winter found last night!

Posted to JEWISHFOOD digest V97 #300 by "Claude V. Hall" cvhall@usit.net
on Nov 17, 1997