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Results 101 - 110 of 116 for celery soup beef broth
Select lean, less expensive cuts ... over pre-cut stew beef. Cut and cube beef, slice onions and celery. You can optionally choose ... you have beef broth it can be used to ... reduce bouillon or soup base to 1 teaspoon for ... better the next day!
Brown meat in heavy skillet with salt and pepper. Drain and add other ingredients (any order except peas). Bring to a boil. Reduce heat to ...
103. HAMBURGER SOUP
Brown meat, stirring. Blend tomatoes; add to meat and add all remaining ingredients and simmer about 1 1/2 hours. To make a smaller batch, ...
104. HEARTY BEEF STEW
Cut beef into bite-size cubes. In a ... of the chicken broth. Simmer until onions and ... Meanwhile, chop the celery and sweet potato or yam, ... also makes delicious soup "kits" including several varieties of ... and split pea soup.
105. BEEF MINESTRONE
Place the beef, 1 teaspoon salt and ... boil. Add carrots, celery, onion, garlic, parsley and ... aside. Strain the broth (about 7 cups) and reserve. ... meat to simmering soup. Add carrots when soup is done. Makes 3 1/2 quarts.
106. VEGETABLE BEEF SOUP
Cover soup bones with water and simmer ... off bones. Chill broth overnight to remove excess grease. ... Note: May add other vegetables if desired.
Simmer meat in water with ... carrots, onion, and celery. Add to broth and meat. Cook until tender. ... Add cooked, cubed beef. Simmer only, do not ... dumplings. HINT: Cook "soup" the day before and ... be served as soup.
108. VEGETABLE BEEF SOUP
Combine meat, tomato juice, onion, ... cups water in soup kettle. Cover and simmer 2 hours. Strain broth and skim off excess fat. ... 1 hour. Serves 8.
109. BEEF VEGETABLE SOUP
Place beef shanks in more than enough water for the amount of soup you wish to yield. Bring ... and pepper, carrots, celery and onions. Simmer 2 hours. ... by adding some broth (not too much, you don't ... with grated Parmesan cheese.
110. BEEF AND BARLEY SOUP
Trim fat from ribs. In ... Add water, carrots, celery, barley, parsley, salt and ... skin fat from broth. When cool enough to ... Discard bones. Bring soup to boiling. Reduce heat. Simmer ... longer. Season to taste.
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