BROWSE THE COLGIN COOKBOOK

BEEF AND VEGETABLE SOUP

This receipe is a winner and worth the effort.

Time to Prepare: 2 hours
Number of Servings: 10
Calories Per Serving: 442

Nutritional Information:
Fat Grams: 15
Sodium Milligrams: 1660
Cholesterol Milligrams: 89

Ingredients:
½ lb. cooked chuck roast
1 (14½oz.) can chopped tomatoes
1 (14½oz.) whole kernel corn
1 (14½oz.) green beans
1 (10oz.) beef and mushroom soup
1/8 tsp. COLGIN Worcestershire Sauce
1 tablespoon garlic powder
½ teaspoon oregano
½ teaspoon basil
½ teaspoon cilantro
½ cup chopped onion
¼ cup chopped celery
salt and pepper to taste
1 can of water

Instructions:
Cut roast into small cubes or small slices, in soup pot add beef & mushroom soup, corn, green beans, tomatoes, smoke, spices and 1 can of water, mix well add meat and bring to boil, turn on low , simmer for 1 hour, serve with your favorite bread.

Utensils:
soup pot