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Ingredients

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Directions

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  • In a 4-quart kettle or Dutch oven, combine 2 quarts water and the meat. Bring to boiling. Skim off all foam.

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  • Add carrots, onion, undrained tomatoes, and soup mix. Return to boiling. Reduce heat. Cover; simmer about 2 hours or until the meat is very tender.

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  • Remove and discard onion. Remove meat. Add desired vegetables to soup. Return to boiling. Cover and simmer for 20 minutes more.

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  • When meat is cool enough to handle, cut into bite-size pieces. Return meat to pan; heat through. Skim off fat before serving. Makes 6 to 8 servings.

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