Beef & Vegetable Soup Recipe
Ingredients
| Carrots | 2 Medium, thinly sliced | |
| 1 large potato, peeled and cut into 1/2-in. cubes | ||
| Onion | 1 Medium, sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Hot water | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups cooked cubed beef | ||
| Flour | 2 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| 2 teaspoons instant beef bouillon granules | ||
| Salt | 1/2 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Frozen peas | 1 Cup (16 tbs) | |
Directions
In 3-qt casserole combine carrots, potato, onion, celery and water.
Cover.
Microwave at High 8 to 10 minutes, or until vegetables are tender, stirring after half the cooking time.
In a small bowl toss beef cubes with flour to coat.
Combine with tomato sauce, bouillon granules, seasonings, peas and vegetables.
Cover.
Microwave at High 7 to 9 minutes, or until thoroughly heated.
Cover.
Microwave at High 8 to 10 minutes, or until vegetables are tender, stirring after half the cooking time.
In a small bowl toss beef cubes with flour to coat.
Combine with tomato sauce, bouillon granules, seasonings, peas and vegetables.
Cover.
Microwave at High 7 to 9 minutes, or until thoroughly heated.
Chef
