Temple Emanu-El Vegetable Soup

Name: Temple Emanu-El Vegetable Soup
Ingredients: 1 lb stew beef chunk; 12 cups water; 12 cup dried split peas; 12 cup small dried lima beans; 14 cup barley; 1 medium onion, diced; 1 celery rib, chopped; 1 teaspoon ground black pepper; 1 tablespoon salt; 14 cup long grain rice; 1 white potato, peeled and cubed; 1 sweet potato, peeled and cubed; 10 ounces tomato soup, undiluted; 10 ounces frozen mixed vegetables

14 ingredients

10 steps

Ingredients

1 lb stew beef chunk
12 cups water
12 cup dried split peas
12 cup small dried lima beans
14 cup barley
1 medium onion, diced
1 celery rib, chopped
1 teaspoon ground black pepper
1 tablespoon salt
14 cup long grain rice
1 white potato, peeled and cubed
1 sweet potato, peeled and cubed
10 ounces tomato soup, undiluted
10 ounces frozen mixed vegetables

Directions

1

In a large stockpot mix beef and 12 cups water and bring to a boil.
2

Skim foam off the top.
3

Lower heat.
4

Add split peas, lima beans and barley, onion and celery.
5

Simmer for 1 hour, then add pepper and salt, rice, white potato, sweet potato and undiluted tomato soup.
6

Cook 1/2 hour.
7

Add frozen mixed vegetables.
8

Cook 1/2 hour.
9

Correct seasonings to your taste.
10

Soup is finished when beef is tender.