With beef, tomatoes, and vegetables.
From the box of C.C. from Ceres, California.
Hearty Meat and Vegetable Soup
1/2 c. butter
2 leeks, sliced
2 c. sliced celery
2 lbs. fresh beef brisket, cut into 2″ squares
2 cans (1 lb. each) stewed tomatoes, undrained
3 cans (13-3/4. oz. each) beef broth
4 carrots, sliced
8 oz. bag frozen black-eyed peas, or
1 pkg. (10 oz.) frozen baby lima beans
8 oz. bag frozen okra
2 potatoes, peeled and diced
Salt and pepper
Chopped parsley
In a 4-quart saucepan, heat butter and saute leeks for 5 minutes or until lightly browned.
Add celery, beef brisket, tomatoes, and beef broth. Cover tightly and simmer gently for 1 hour.
Add carrots, peas or beans, okra, and potatoes. Cover again and simmer for another 30 to 40 minutes or until beef is tender. Season to taste with salt and pepper.
Skim fat from top of soup. Garnish with chopped parsley.