In article >,
Janet Bostwick > wrote:

> I'm really comfortable working with chicken stock or ham bones for
> making soup. Right now I have oodles of plain beef broth that I don't
> know how to handle. The broth is totally unseasoned and defatted as I
> am cooking chuck steaks, beef shank and the like to add to Baxter's
> dinners.
> I'd like to make soup, but I have no idea what kinds of things to do.
> I did pull the Spanish Beef Soup recipe from Food Network and it looks
> yummy, but I am shy too many ingredients right now. So, help, please?
> Thanks
> Janet US

How about a good vegetable beef soup?

Vegetable Beef Soup with Macaroni
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Ingredients:

2 qt. water or beef stock
1 lb. beef stew meat
1 beef soup bone, cut in half (butcher)
2 cups onion, chopped
1 cup carrots, sliced
1 28 oz. can Tomatoes, chopped
1/2 pkg. Frozen Cut Okra
1/2 pkg. Frozen Baby Lima Beans
1/4 lb. elbow or other small pasta
salt and pepper

Directions:

Simmer soup bones and beef pieces slowly until meat is very tender and
stock is rich. Remove bone; discard. Skim fat from stock. Remove meat to
plate; cover.

Add tomatoes (with juice), onions and carrots to stock. Simmer until
vegetables are tender. Add okra and lima beans. Add meat, in bite-size
pieces; season to taste with salt and pepper. If stock is not flavorful
enough, add a bit of beef base. Long, slow cooking is best.

Add pasta and cook until al dente. (If making multiple batches for
freezing, cook pasta separately and add to bowls; this will prevent it
getting squishy in the freezer).

Isaac