2 lb boneless blade or cross-rib roast
2 lb soup bones
2 large onions, chopped
3 large carrots, coarsely chopped
2 stalks celery, sliced
2 leeks, sliced
3/4 lb parsley root, diced
16 cups water
1 can (28 oz) tomatoes
1/2 cup rice
1 tbsp packed brown sugar and salt
1 tsp dried savory and dry mustard
1/2 tsp dried marjoram and thyme
1/4 tsp pepper and dried dillweed

Procedures :
In large kettle, combine beef, soup bones, onions, carrots, celery, leeks, parsley root, water, tomatoes, rice, sugar, salt, savory, mustard, marjoram, thyme, pepper and dillweed; bring to boil. Skim off froth. Reduce heat to low; simmer, stirring occasionally, for 4 hours. Skim fat from surface. Discard soup bones. Remove beef, cut into cubes and return to soup. Enjoy!
more Free recipes Free Recipes
Category : Soups

Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]