Hearty Beef Vegetable Soup
This beef and vegetable soup turns a lean round steak into something tender through a long, covered simmer. The beef is browned first, then cooked an hour in broth with celery and basil before the carrots, tomatoes, and bow-tie noodles go in. Spinach wilts in at the end for color. It came from a contributor's mother, and a spoonful of flour stirred in makes it a thick stew.
Instructions
Set a 4-quart saucepan over medium-high heat and melt the margarine. Add the beef cubes and cook, turning them, until they are browned on the outside.
Add the chopped onion to the pot and cook until it is tender. Pour in the beef broth and water, then add the celery and dried basil, and bring the pot to a boil.
Cover the pot, lower the heat, and simmer for 1 hour so the beef softens and the broth takes on flavor.
Stir in the stewed tomatoes, sliced carrots, and bow-tie noodles, and bring the soup back to a boil. Lower the heat and simmer uncovered for 25 minutes, until the carrots and noodles are tender.
Stir in the torn spinach and cook for 5 minutes more, until the leaves have wilted into the broth.
For a thicker stew, ladle out 1 cup of the broth and stir in 3 tablespoons of flour until smooth. Return it to the pot and cook, stirring, until the soup thickens.
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