Bob's favorite Vegetable Beef Soup

Makes 14 to 16 large bowls

Carol Solberg

ingredients

2 large onions, sliced thin
2 T butter or 3 1/2 T olive oil
1 lb. fresh mushrooms, washed & sliced
2 lb. round steak, trimmed and cut into 1 inch cubes
9 T. fresh parsley, washed & chopped
1 large can tomatoes
32 oz. beef broth
Enough water to make 12 c. with tomatoes and broth
3 large ribs celery, washed and diced
3 large carrots, sliced thin or diced
1 t. garlic powder
2 bay leaves
1/4 t. black pepper
1 t. salt
3 large potatoes, peeled and cubed
1-10 oz. package frozen peas
1-10 oz. package frozen beans
1-10 oz. package frozen mixed vegetables
1 bunch fresh spinach, washed and chopped
Swiss cheese, shredded - optional

directions

1
Brown beef over low heat in butter or olive oil until center is light pink, in large soup pan. Add onions and mushrooms, and cook over medium heat until onions are soft. Add parsley, tomatoes, broth, water, celery, carrots, garlic powder, bay leaves, pepper and salt. Bring to boil, lower heat and simmer for 30 to 40 minutes.
2
Add potatoes, peas, beans and mixed vegetables. Bring to boil and reduce heat and simmer another 20 minutes. Remove bay leaves, add spinach and simmer 5 minutes more. Ladle into bowls and sprinkle liberally with Swiss cheese.

notes

If using crock pot, halve the ingredients. Add to crock pot at point of adding 6 c. of water and adjust to high when adding potatoes and frozen vegetables. Cook another 1 to 1 1/2 hours until vegetables are tender. Add spinach and simmer 5 minutes.

Source: Bob Solberg