Rosemary and Thyme Garden Soup


2 quarts water

2 lbs.  beef roast cut into cubes as stew meat

2 3/4 cups baby carrots or sliced  carrots

2 medium onions

4 stalk celery, diced

3 cups red  potatoes, chopped

2 cups turnips, diced

2 cups chopped green  cabbage

2 1/3 cups green beans, ends trimmed, cut into pieces

1/2  cup tomato paste

1 tbsp. fresh minced parsley

2 teaspoons dried  basil

1/2 teaspoon dried, crushed rosemary

1 teaspoon dried  thyme



Brown the beef in a skillet with a small amount of oil.  Add

the onions and sauté till softened. Place all the  ingredients

in a crock pot, then place the onions and roast in with  it

and stir.  If the broth starts to run low add more water  or

beef stock to the crock pot.  Cook on low all day, or  put

on about noon and cook for 5-6 hours on high. 8-10 Servings
 
"What is  life? It is the flash of a firefly in the night. It is the breath 
of a buffalo  in the wintertime. It is the little shadow which runs across the 
grass and loses  itself in the sunset."  Crowfoot

http://groups.yahoo.com/group/ExploringAncientMysteries 
_http://groups.yahoo.com/group/PsychicAnimalCommunication/_ 
(http://groups.yahoo.com/group/PsychicAnimalCommunication/) 
http://groups.yahoo.com/group/DreamCatcherGardens 


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