Ingredients Jump to Instructions ↓

  1. 2 1/2 pound(s) chuck roast 2 1/2 cup(s) water 2 teaspoon(s) salt 1 teaspoon(s) lemon juice 1/2 teaspoon(s) dried basil leaves 1/4 teaspoon(s) pepper 2 cube(s) beef bouillon 1 bay leaf 1/2 cup(s) chopped onion 1 can(s) stewed tomatoes , 16 ounces 2 cup(s) 1/2 inch sliced celery stalks with leaves 1 1/2 cup(s) sliced carrots 1 cup(s) cauliflowerets 1/2 cup(s) sliced mushrooms , or use 1 two ounce can mushroom stems and pieces with liquid 4 medium potatoes , cut lenghtwise into 1/4 inch strips 2 ounce(s) fresh spinach , cut up

Instructions Jump to Ingredients ↑

  1. Trim excess fat from beef. cut beef into 1 1/2 inch pieces. Brown in Dutch oven: drain. Stir in water, salt, lemon juice, basil, pepper, bouillon cubes, bay leaf and onion. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Stir in tomatoes, celery,carrots,cauliflower and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef is tender,about 40 minutes. Stir in potatoes. Cover and simmer until potatoes are tender, about 15 minutes. Sprinkle soup with spinach. Cover and simmer 5 minutes. Remove bay leaf.


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