Muriel Humphrey's Beef Soup

Name: Muriel Humphrey's Beef Soup
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 serving(s)
Ingredients: 1 and a half pounds stewing beef, more if you prefer; 1 teaspoon salt; 1/2 teaspoon black pepper, maybe less; 2 bay leaves; 4 -5 medium carrots, sliced; 1/2 cup onion, chopped; 1 cup celery, chopped; 1 cup cabbage, chopped; 2 and a half cups canned plum tomatoes; 1 tablespoon Worcestershire sauce; 1 beef bouillon cube; 1 pinch oregano

Submitted by Lausanne

"There are many recipes for vegetable beef soup, but this is the best I've tasted. According to the description, this was also the favorite of the Humphrey family. Muriel Humphrey was the wife of the late Senator Hubert Humphrey."

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Ready In:: 3hrs 15mins
Ingredients:: 12
Serves:: 6

ingredients

1 and a half pounds stewing beef, more if you prefer
1 teaspoon salt
¹⁄₂ teaspoon black pepper, maybe less
2 bay leaves
4 -5 medium carrots, sliced
¹⁄₂ cup onion, chopped
1 cup celery, chopped
1 cup cabbage, chopped
2 and a half cups canned plum tomatoes
1 tablespoon Worcestershire sauce
1 beef bouillon cube
1 pinch oregano

directions

In a heavy 3 quart kettle, cover the meat with water. Add salt, pepper, and bay leaves. Bring to the bubbly stage, then turn to low while adding the first four vegetables. Simmer at least 2 and 1/2 hours or until the meat is very tender. Remove the bay leaves. Cut the meat into bite-sized pieces. Add tomatoes and the rest of the ingredients. Simmer another 1/2 hour longer, then serve.