Recipe: Creamette's Beef Vegetable Soup (1981)

CEAMETTE'S BEEF VEGETABLE SOUP

1 pound beef cubes for stew, cut into 1-inch pieces
3/4 cup chopped onion
2 tablespoons vegetable oil
9 cups water
3 tablespoons WyIer's Beet-Flavor Instant Bouillon (or 9 Beef Flavor Bouillon Cubes)
1 bay leaf
1/2 teaspoon basil leaves
1/2 teaspoon pepper
1 1/2 cups sliced carrots
1 1/2 cups sliced celery
1 (16-ounce) can stewed tomatoes
1/2 (1-pound) package uncooked Creamette Egg Noodles

In large Dutch oven, brown beef and onion in oil, Add water, bouillon, bay leaf, basil and pepper. Bring to a boil; reduce heat and simmer covered 1 1/2 hours.

Add carrots, celery and tomatoes; cook 15 minutes. Stir in noodles; cook 10 to 12 minutes longer or until noodles are tender, stirring occasionally. Refrigerate leftovers.

Makes about 2 1/2 quarts
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, The Creamette Company, Borden, Inc., 1981