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Soup is my passion. 



A Cooking Adventure with Thom

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Beef And Vegetable Soup

Thom Hackett
Original by Jo Anne Merrill

Servings: 6




1 pound beef stew meat, cut in 1-inch cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
head cabbage
3 tablespoons margarine
teaspoons salt
teaspoon black pepper

Cooking Method

Melt margarine in a large heavy pot with lid. 

  1. Trim meat of all fat and cut into 1-inch cubes. 

  2. Brown beef on all sides.

  3. Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. 

  4. Add 6 cups water. 

  5. Cover and simmer for 1 hours, adding more water if needed.

Slice cabbage and add to pot along with salt and pepper. 

  • Simmer for 20-25 minutes longer.

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