Home


What's New
Health & Fitness
Legal & Financial
Home & Garden
Decorating
Flowers & Gifts
Food
Lawn & Yard
Safety & Repairs
Family
Arts & Leisure
People
Forever Young
About Us
Search the Site
Autumn Soup

Ingredients:

  • 2 oz. Butter
  • 12 oz. Finely diced chuck steak
  • 1 lb. Potatoes, peeled and finely diced
  • 3 onions peeled and finely chopped
  • 4 leeks, peeled and cut into rings
  • 1lb. Of carrots peeled and cut in julienne strips
  • 1 small cabbage finely shredded
  • 1 small Cauliflower cut into small florets
  • 2 cubes beef bouillon
  • 4 pints boiling water
  • salt and pepper to taste

Instructions:

  • Melt the butter in a large saucepan, add the meat, toss gently in the hot butter and remove from the pan.
  • Place all the prepared vegetables into the pan juices and stir over a gentle heat to coat with the butter.
  • Return the meat to the pot.
  • Dissolve the stock cubes in the water and pour over the meat and vegetables.
  • Add the salt and pepper and simmer gently over a low heat for 1 hours.




Top of Page

Back to Soup Recipes
Copyright 2002 ClevelandSeniors.Com. All Rights Reserved.
Questions or Comments? E-Mail us at:
support@ClevelandSeniors.Com