For the Bill Knapp's fans. Found on a message board:
Bill Knapp's Vegetable Beef Soup
14-ounce can tomato juice
3 14-ounce cans clear beef broth
1/2 cup cooked sirloin steak, cut into 1/2-inch long matchstick pieces
1/2 cup cooked or canned carrots, cut into matchsticks
Small amounts of chopped celery, julienned potato, chopped tomato
In saucepan, combine tomato juice and broth. Add steak and vegetables and heat until meat
and vegetables are tender, without boiling hard. Serves 6.
Original Source: Janet Geissler; Lansing State Journal, 2002
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On another message board, I found this one, which appears to have been cut out of a
newspaper, but there is no provenance given:
Bill Knapp's Vegetable Soup
5 cans beef broth
1(8-ounce can) tomato sauce
1/2 to 1 tsp Lawry's seasoned salt
2 medium onions, chopped
1 cup carrots, julienned
1 cup redskin potatoes, peeled & julienned
1 large tomato
1 cup chopped celery
1/3 cup roast beef, chopped
2 bay leaves
1. In a large soup kettle, heat over medium heat the beef
broth and tomato sauce. Add Lawry's salt and pepper. Keep
hot on stove as you chop and add the vegetables. Add the
onions, carrots, celery and potatoes. Peel and seed the
tomato; chop and add to the soup. Add roast beef and bay
leaves and simmer for one hour.
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Also, at this link, another recipe: Bill Knapp's Vegetable beef Soup for Pressure Cooker
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Phaed
