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Ingredient
3-4 lbs
Beef Roast (Bone or Chuck)
2 1/2 qts
Water (boiling)
1/2 c
Dry Lima Beans (large)
1 Tbsp
Salt
1/2 tsp
Pepper
1/2 c
Carrots (diced)
1 c
Celery (dices)
1 Can
Tomato Sauce (small)
1/2 c
Bell Pepper (chopped)
2 Tbsp
Parsley, (chopped)
1/2 tsp
Dill Weed
1 Tbsp
Sugar
1 tsp
M.S.G
Cooking instructions
* Step 1
Wash beef in a colander. Bring water to boil in a pot. Add beef, lima beans, and potatoes and bring to boil. Add salt and pepper and simmer for approximately 2 hours until the meat is tender.
* Step 2
Remove meat and add carrots, celery, onions, and mixed vegetables. Cook 15 minutes.
* Step 3
Break up tomatoes by hand and add the rest of the ingredients. Simmer for 30 minutes longer.
* Step 4
Remove potatoes and mash, then return to the soup.
* Step 5
Remove the bay leaf and chili.
* Step 6
Before serving, take the roast that was cooked in the soup and cut it up into 1 1/2" squares and place into a casserole dish one layer deep. Sprinkle with salt and pepper. Bake in a 375 degree oven until browned. Serve meat on the side with mustard or horse radish. Eat with the soup and bread.
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Tag
Beef Roast (Bone or Chuck)
water boiling
Dry Lima Beans (large)
Potatoes (small, whole and peeled)
bay leaves, whole
Salt
Pepper
carrots diced
Celery (dices)
Onion Medium Chopped
frozen mixed vegetables
Tomato Sauce (small)
Can Tomatoes (approximately 1 lb)
bell pepper chopped
Cabbage chopped
parsley chopped
dill weed
Yellow Chili (optional)
Sugar
MSG
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