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Beefy Vegetable Soup
1 1/2 pounds lean beef stew meat
1 tablespoon canola oil
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 1/2 cups water
2 tablespoons reduced-sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or frozen corn
1 3/4 cups frozen cut green beans
In a large kettle or Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.
Yield: 9 servings (about 3-1/4 quarts).
“Except the vine, there is no plant which bears a fruit of as great importance as the olive."
Pliny
An egg cream is a New York specialty that has been around since the 1930's. There is no egg in an egg cream. It is a soda fountain drink made with milk, chocolate syrup and seltzer water, and when made properly has a foamy froth on top that resembles beaten egg whites.
