HINTS FROM HELOISE

PRACTICAL, DEPENDABLE TIPS FOR TODAY’S BUSY CONSUMERS

What I’m looking for is a vegetable-beef recipe.

A friend of mine told me that for homemade soup, you were the expert.

So, got a recipe for some homemade veggie soup?

Harold, I do have a delicious recipe for homemade vegetablebeef soup. It’s easy to make and tastes great on a chilly winter day. Here it is:

10 1/2 ounce unsalted chicken broth

1/2 cup water

2 cups frozen mixed vegetables for soup

16-ounce can tomatoes

1 cup beef, cooked and diced 1 teaspoon thyme leaves, crushed

Dash of pepper

1/4 teaspoon salt

1 bay leaf

2 ounces (about 1 1/4 cups) narrow-width noodles, uncooked

Heat broth and water. Add vegetables, tomatoes, meat and seasonings. Bring to a boil, reduce heat and boil gently, uncovered, for 15 minutes.

Add noodles; cook until noodles

are tender, about 10 minutes. Remove bay leaf before serving. Makes about 4 cups of soup.

If easy-to-prepare meals that taste great appeal to you, then you need my pamphlet “Heloise’s Spectacular Soups.” To get a copy, go to www.Heloise.com, or just send $5, along with a stamped, self-addressed, long envelope to: Heloise/Soups, P.O. Box 795001, San Antonio, TX 78279-5001.

Remember, leftover soup tastes even better the next day, so be sure to make plenty.

I usually use a medium sprinkling of Roquefort while the steak is sizzling hot so that it sort of melts a little on the steak. It gives the meat a nice surprising flavor.

Send your hints to Heloise@ Heloise.com or mail them to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000.