1 small onion, sliced into rounds
1 medium carrot, sliced into rounds
1 medium carrot, minced
1 medium onion, sliced into rounds
2 medium carrots, sliced into rounds
2 medium carrots, minced
1 large onion, sliced into rounds
2 medium carrots, minced
4 mashed sweet potato
1 (8 ounce) container frozen mixed vegetable soup
1 quart water
1 pint beef stock
1/2 pound sliced beef
2 slices bacon
6 cubes beef bouillon
In a large saucepan, saute onions and butter over medium heat, stirring occasionally. Gradually mix beef, carrots, onion, carrots and celery; remove from heat.
Add peeled mushrooms, slivered almonds, water, and stock. Return to heat, stirring occasionally. Stirring occasionally, remove from heat, stirring occasionally, until beef is no longer pink. Continue cooking, stirring, until all vegetables are tender, about 15 minutes.
Stir in meat stock. Pour over vegetables in a large bowl. Sprinkle bouillon cubes over all. Cover, reduce heat to medium-low, and simmer gently.
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