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Pope's Cafeterias Beef Vegetable Soup 1983

Here's how you make Pope's Cafeterias Beef Vegetable Soup 1983
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  • Servings: 6
  • Prep: 9m
  • Cook: 4h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 cups water
  • 4 teaspoons beef bouillon
  • 4 ounces stew meat, cut in 1/4 in cubes
  • 1 cup onions, diced
  • 1/8 cup fresh parsley, minced
  • 1 cup tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup green pepper, diced
  • 15 ounces diced potatoes, undrained (1 can)
  • 15 ounces green beans, undrained (1 can)
  • 1 cup peas and carrots, frozen
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine beef bouillon with water in soup pot, stir until dissolved.

  • Step 2: Begin cooking slowly.

  • Step 3: Add chopped onions, cubed beef and parsley to cooking broth.

  • Step 4: Continue cooking for about 2 hours.

  • Step 5: Adding water as needed.

  • Step 6: Add tomato puree, seasonings, carrots and peas, green pepper, potatoes, green beans .

  • Step 7: Continue cooking until vegetables are tender, about 30 minutes.

  • Step 8: Add water, if necessary, to obtain proper consistency.

  • Step 9: Simmer for additional 1/2 hour to blend flavors.

We hope you enjoy this recipe!

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