Hearty Beef Vegetable Soup

The original contributor of this recipe noted that the recipe originated from their mother, who used to make it for them.

Category: Beef Round

Ingredients

• 1 pound beef round steak, cut into ¾-inch cubes
• 1 tablespoon margarine
• ½ cup chopped onion
• 2 cans (28 ounces) beef broth
• 4 cups water
• ½ cup sliced celery
• 2 teaspoons dried basil leaves
• 1 can (14.5 ounces) stewed tomatoes
• 2 cups sliced carrots
• 2 cups bow-tie noodles
• 2 cups torn fresh spinach leaves

Instructions

1. In a 4-quart saucepan over medium-high heat, brown beef in margarine.
2. Add onion; cook until tender.
3. Stir in beef broth, water, celery, and basil; bring to a boil.
4. Cover; reduce heat and simmer 1 hour.
5. Add tomatoes, carrots, noodles; bring to a boil.
6. Reduce heat and simmer, uncovered, 25 minutes.
7. Stir in spinach; cook 5 minutes more.

Original source