Wednesday, May 8, 2013

Healthy Vegetable Soup Recipe

Corned beef pertains to the cured meat of the cow. According to the United States Department of Agriculture (USDA), the “corn” in corned beef refers to the Anglo-Saxon period where refrigeration was not yet available. The meats back then were dry-cured using coarse “corns” of salt. “Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it,” says the USDA.

The meat cuts used in making corned beef, as described in the USDA food safety guidelines, comes from less tender cuts such as brisket, rump and round. Because of that, it requires long, moist cooking. The resulting corned beef are whole, thick and can be sliced without breaking apart. Canned corned beef however, are usually minced so it’s crumbly, oily and cooked in corned beef recipes by sautéing in oil with garlic, onions and potatoes.


1 lb. round steak (cut into bite-sized or slightly larger pieces)
can (14 ½ oz.) diced tomatoes
cups water
potatoes (cubed)
onions (chopped)
celery stalks (chopped)
carrots (chopped)
beef bouillon cubes
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of salt
¼ teaspoon pepper
1 ½ cups mixed vegetables

Preparation Instructions:

1. Put the steak, tomatoes, and water into the crock pot. Cover and cook on high for 6 hours.

2.  Add the potatoes, onions, celery, carrots, bullion, basil, oregano, salt, pepper, and mixed vegetables. Cover and cook on high for 2 hours.

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