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Green Bean Soup with Beef

  Bring the beef stock to a boil in a 2-quart saucepan, add the chopped beef, potatoes, carrots, celery, beans, onion, thyme, and rosemary. Taste before adding salt and pepper. If the beef stock is salty, less seasoning will be needed. Simmer for 30 Minutes. Add the cream or evaporated milk and heat through. Taste before serving. If necessary, adjust seasoning.
Note: You may use canned green beans. In this case, add the beans when the soup has cooked for about 20 minutes.

Serves 6

4 cups very strong beef stock
1 cup chopped cooked beef
2 med. potatoes, diced
2 carrots, sliced thin
1 stalk celery, sliced thin
1 c. green beans, cut into 1" pieces
1 small onion, chopped
1 t. chopped fresh or 1/4 t. dried thyme
1 sprig chopped fresh or 1/4 t. crumbled dried rosemary
1 t. salt
1/4 t. freshly ground black pepper
1 c. heavy cream or evaporated milk

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