Beef-Vegetable Soup

By luvmybuttonsnbows

Prep time: 15 minutes
Serves: 4
Other vegetables, such as potatoes, green beans, peas, celery or parsnips might be added. Or substitute other vegetables for carrots and mushrooms. if preferred.

Ingredients

• 1 lb. beef round or stew meat
• 1 tbsp. oil
• 1 small onion, minced
• 1 tsp. seasoned salt
• 1/8 tsp. seasoned black pepper
• 1/4 c. barley, optional
• few sprigs parsley, chopped
• few sprigs fresh dill or 1/2 tsp. dried dill weed
• 1 can (10 1/2 oz.) beef broth
• 2 cans water
• 1 can (8 1/2 oz.) tomatoes
• 1/4 lb. mushrooms, sliced
• 2 medium carrots, peeled, diced
• 1 zucchini, sliced
• cheese croutons, optional

Preparation

Step 1

Cut beef into small ½-inch wide strips. In heavy 3-quart saucepan, brown lightly in hot oil. Add onion. Sauté 3 to 4 min. Add seasoned salt, black pepper, barley, if used, parsley, dill, broth, water and tomatoes. Bring to a boil. Cover and simmer 30 min. Add mushrooms, carrots and zucchini. Bring to boil again. Simmer 15 to 20 min. longer or until vegetables and barley are tender. Serve in bowls with Cheese Croutons, if desired. CHEESE CROUTONS: Cut crusts from firm-type bread. Cut enough bread into cubes to make 1 cup. Toss with 1 tbsp. melted butter or margarine. Put in pie plate. Sprinkle with ¼ cup shredded Edam or other cheese. Bake at 450° for 10 to 15 min. or until browned, stirring after 5 min.