MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Beef Soup
 Categories: Soup, Beef
      Yield: 1 Batch
 
      3    Carrots; peeled &
           - sliced fairly thin
      1 md Onion; diced
      2 md Potatoes; diced
      5    Cloves
      4    Peppercorns
      2    Bay leaves
      2 c  Beans of choice;
           - soaked overnight
     28 oz Can stewed tomatoes or
           - Italian tomatoes
      3 tb Dried oregano
      3 tb Dried basil
    1/2 c  Uncooked buckwheat
           - (optional)
      1 c  Mini-shell pasta (optional)
 
  Leftover broth & bones from the classic crockpot roast. Leave a
  little of the meat on the bones for more flavor. Put all but the
  shell pasta (optional) in the crockpot. Fill it to the very top of
  the rim with water. Doesn't have to be hot. Turn it on high for
  1 hour to cook the vegetables until they are tender. Then turn the
  crockpot down to low, and cook until soup is flavored as you like.
  Season with salt & pepper to taste. If you like a spicy version,
  use cayenne instead of regular pepper.
  
  If you are using mini pastas, add them for the last half hour of
  stewing. Remove the bay leaf, peppercorns, bones, and cloves, or
  warn the folks eating the soup!
  
  You can also adapt this recipe as desired to make soup from a
  leftover chicken or turkey carcass. Just dump it all in and add
  water to fill to the top. Try also, different spices (cumin,
  cilantro, etc...)
  
  Posted by: albersa@aztec.inre.asu.edu, Jan 1995
 
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