Beef and vegetable soup from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 168) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for stock, beef round for beef chuck, carrots for parsnips, celery for celeriac, and rosemary for thyme.

  • micheleK on June 26, 2011

    Simple, tasty. Satisfied husband's request for "soup with meat in it". Wouldn't change anything.

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