Beef and Vegetable Soup

1. 1

   Put 2 quarts water and the beef stock in a large pot.

2. 2

   Add the meat, bones, onion, bay leaf, and garlic.

3. 3

   Bring to a boil, then turn down the heat and add the carrots, potato, tomatoes, corn, and peas.

4. 4

   Let simmer slowly for 1 hour.

5. 5

   Remove the soup from the heat, and remove the bay leaf and the bones.

6. 6

   Bring the soup to room temperature, and skim off the fat.

7. 7

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.