Ingredients
1 pound beef round steak, cut into ¾-inch cubes
1 tablespoon margarine
½ cup chopped onion
2 (13¾-ounce) cans beef broth
4 cups water
½ cup sliced celery
2 teaspoons dried basil leaves
1 (14½-ounce) can stewed tomatoes
2 cups sliced carrots
2 cups bow tie noodles
2 cups torn fresh spinach leaves
Procedure
In a 4-quart saucepan, over medium-high heat, brown beef in margarine.
Add onion; cook until tender.
Stir in beef broth, water, celery, and basil; bring to a boil.
Cover; reduce heat and simmer 1 hour.
Add tomatoes, carrots, noodles; bring to a boil.
Reduce heat and simmer, uncovered, 25 minutes.
Stir in spinach; cook 5 minutes more.
Makes 10 cups.
Notes, tips and variations
For a hearty stew, remove 1 cup broth from soup; stir in 3 tablespoons flour until smooth. Return to soup mixture; cook and stir until thickened.
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