| 3 tbsps | dehydrated diced carrot, celery, tomatos, onions, crushed spinach, green pepper, and 2-3 chopped garlic cloves. | | 1/2-1 cup | either diced potato, pearl barley or macaroni | | 1-2 quart | beef broth, 8-10 oz. V8 juice and 4 cups tomato juice. | | 1-3 tbsp | each white vinegar, olive oil and sugar |
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| heat olive oil on med. high. Saute garlic cloves until aromic. Add and brown 1 lb red meat (beef, venison, moose, bison etc.) Pour in 1 qt beef broth. | | Pour in 1 qt. beef broth. Start sprinkling in dehydrated vegis. (May decide to add a bit more after all liquids are in). Add potato, pearl barley or macaroni. About 3 T. each or to your taste..Add juices . | | Simmer until vegis are tender. Taste and add vinegar and sugar to your taste. Start with 1 tsp. each. I like about 2 Tbs. in mine. Perhaps a bit more vinegar. | | Let simmer for about 20 minutes after vegis are done. If possible, let sit in fridge overnight. Soup is always better the 2nd day. |
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