Simmer whole chicken in kettle	Pope's chicken tetrazzini

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Beef Vegetable Soup

Source: "No Experience Necessary", Original Recipes From Pope's Cafeterias in St. Louis, 1983

Yield: 10 servings

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Ingredients

• 1/2 gallon water

• 4 oz stew meat, cut in 1/4 in cubes

• 2 oz chopped onions

• 1/8 cup chopped parsley

• 1 cup tomato puree

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 cup diced carrots

• 1/2 cup diced green pepper

• 1/2 cup diced potatoes

• 3/4 cup fresh or canned green beans

• 1/2 cup frozen peas

• 4 beef bouillon cubes, or 4 tsp instant beef bouillon

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Preparation

Combine beef bouillon with water in kettle, stir until dissolved. Begin cooking slowly.

Add chopped onions, cubed beef and parsley to cooking broth. Continue cooking for about 2 hours.

Add tomato puree, seasonings, carrots, green pepper, potatoes, green beans and peas.

Continue cooking until fresh vegetables are tender, about 25 to 30 minutes.

Add water, if necessary, to obtain proper consistency. Simmer for additional 1/2 hour to blend flavors.