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  Vegetable Beef Soup
  Servings
  Serves an army!
  Ingredients
  Recipe Info
 
  Rating Rated 4.5 from 2 votesRated 4.5 from 2 votesRated 4.5 from 2 votesRated 4.5 from 2 votesRated 4.5 from 2 votes
  3 lg cartons of beef broth
3 lbs of sirloin steak cut into bite size pieces
2 bay leaves
Salt and pepper to taste
1 1/2 tablespoons of Lowry\,s seasoning salt
1 lg can of tomato sauce
1 lg can of diced tomatoes
3 lbs of peeled and diced potatos
1 sm bag of frozen corn
1 sm bag of frozen peas
1 sm bag of frozen okra
1 sm bag of frozen pearl onions
1 sm bag of frozen field peas
1 sm bag of frozen diced carrots
1 sm head of cabbage
1 pk of celery hearts
1 bag of medium egg noodles
  Instructions
  Using a large stock pot, pour in all of the beef broth and add the sirloin, bay leaves, salt, pepper, and Lowry\,s and bring to to a boil over high heat. Once boiling, reduce to medium heat and continue to simmer for 45 minutes to an hour until beef is tender. Add tomato sauce, diced tomatoes and diced potatoes and return to a boil. Add each of the frozen ingredients bringing back to a boil after each addition. (You may need to add a small amount of water, but remember that veggies will make some of their own juice as they cook) Simmer soup until the vegetables are tender, about 30 mins to an hr. Add cabbage and celery and cook until tender. The last 15 to 20 mins of cook time add in the egg noodles. When the egg noodles are done, the soup is ready! This soup tastes great the next day and it also freezes well!
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