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Hearty Vegetable Beef Soup

none

2 pounds stew beef
2 pounds pork roast; (optional)
1 medium onion
3 tablespoons Heinz 57 Sauce
1 large can diced tomatoes
1 small can diced tomatoes
1 can vegetable or beef broth
1/2 cup butter - (1 stick)
2 bags frozen green beans
2 bags frozen cauliflower
Salt; to taste
Freshly-ground black pepper; to taste

Cook beef in a large water filled stew pot or tall soup pan with onion
and
Heinz 57 Sauce. When the beef (and pork if using) is nearly done add
remaining ingredients and continue to cook. Be sure to keep plenty of
water added and stir occasionally. The longer it cooks the better the
flavor. This is best when allowed to cook all day.

This recipe yields about 2 dozen servings; approximately 6 carb grams per
serving.

Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-04-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 58 Calories; 4g Fat (56.8%
calories
from fat); 6g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg
Cholesterol; 17mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 24 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan

Mr Libido Incognito wrote:

>@@@@@ Now You're Cooking! Export Format
>
>Hearty Vegetable Beef Soup
>
>none
>
>2 pounds stew beef
>2 pounds pork roast; (optional)
>1 medium onion
>3 tablespoons Heinz 57 Sauce
>1 large can diced tomatoes
>1 small can diced tomatoes
>1 can vegetable or beef broth
>1/2 cup butter - (1 stick)
>2 bags frozen green beans
>2 bags frozen cauliflower
> Salt; to taste
> Freshly-ground black pepper; to taste
>
>Cook beef in a large water filled stew pot or tall soup pan with onion
>and
>Heinz 57 Sauce. When the beef (and pork if using) is nearly done add
>remaining ingredients and continue to cook. Be sure to keep plenty of
>water added and stir occasionally. The longer it cooks the better the
>flavor. This is best when allowed to cook all day.
>
>This recipe yields about 2 dozen servings; approximately 6 carb grams per
>serving.
>
>Source:
>"Low Carb Recipes at http://www.lowcarbluxury.com"
>S(Formatted for MC6):
>"06-04-2003 by Joe Comiskey - Mad's Recipe Emporium"
>- - - - - - - - - - - - - - - - - - -
>
>Per Serving (excluding unknown items): 58 Calories; 4g Fat (56.8%
>calories
>from fat); 6g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg
>Cholesterol; 17mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fat.
>
>
>Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
>
>Contributor: n/a
>
>Yield: 24 servings
>
>Preparation Time: 0:00
>
>
>** Exported from Now You're Cooking! v5.73 **
>
>
>
>
>
This is going from bad to worse. We've got small can, can and large can
with no indication of actual quantity. Likewise the frozen veggies.
What's the wieght of a bag? And *pork roast*? I'm supposed to roast some
unspecified cut of pork and then add it to soup with gravy beef? And you
put butter in at the end for no reason that I can see. "Mad Recipe"
would be about right.

This recipe is crap.

Christine

Old Mother Ashby wrote:

> This recipe is crap.

So are your replies. You need to learn how to trim Usenet
posts. Fast.

--
Reg

Reg wrote:

> Old Mother Ashby wrote:
>
>> This recipe is crap.
>
>
> So are your replies. You need to learn how to trim Usenet
> posts. Fast.
>
Or else what? Ooooh, I just lerv you hairy chested males when you start
to swagger!

Christine
Where did I put my pink frilly apron?