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Vegetable Beef Soup Recipe

Ingredients:

For stock:

2 lb. soup bones or 1 lb. beef short ribs
1 teaspoon salt
1 teaspoon celery salt
1 small onion, chopped
1 cup diced carrots
½ cup diced celery water

Preparation Method:

In 4-qt casserole place meaty bones, salt, celery and water to cover. Cover. Insert temperature probe so tip rests on bottom of dish, halfway between center and side. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end at receptacle. Microwave at Automatic Simmer 4 to 6 Hours. Remove fat from surface. Remove meat from bones; chop and return to broth.

For soup:

2 cups diced, peeled potatoes
1 can (1lb.) whole kernel corn, untrained
1 can (1 lb.) tomatoes, cut up
2 diced, peeled turnips
1 can (6-oz.) tomato paste
4 beef bouillon marjoram
½ teaspoon salt
¼ teaspoon pepper

Preparation Method:

To stock, add potatoes, corn, tomatoes, turnips, tomato paste, bouillon, marjoram, salt and pepper. Stir. With back of spoon press meat and vegetable chunks to submerge under water. Insert temperature probe so tip rests in liquid on bottom of dish, halfway between center and side. Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end at receptacle. Microwave at Automatic Simmer 3 to 4 Hours.

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