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Bill Knapp's Vegetable Beef Soup


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
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.
Also, at this link, another recipe: Bill Knapp's Vegetable beef Soup for Pressure Cooker


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