Tomato with Beef Soup

Amy Melissa  posted 03-31-98 
  
  Tomato with Beef Soup 

  1 lb. stewing beef, cut into bite sized pieces 
  1 soup bone (any beef bone will do) 
  1 big can stewed tomatoes (28 oz. or 800 ml.), chopped 
  1 (10 1/2 oz.) can Campbells Tomato Soup 
  2 stalks of celery chopped 
  2 carrots chopped 
  1 onion chopped finely 
  1 teaspoon minced garlic 
  1 teaspoon parsley flakes 
  3-5 peppercorns 
  2 bay leaves 
  about 4 cups water 
  salt and pepper to taste 


Boil water, soup bone and beef and allow to simmer, skimming top of soup 
until the bone stops foaming (from the marrow).  Add all veggies and rest of ingredients. If it doesn’t have enough liquid, add a cup of tomato juice.

Allow to simmer 2-3 hours or unitl veggies are tender.
 

 

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