Hearty Vegetable Soup Recipe
Ingredients
| 2 lb shin beef | ||
| Large soupbone | ||
| Salt | 1 Tablespoon | |
| Cabbage | 4 Cup (16 tbs), thinly sliced | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| 6 carrots (1/2 lb), pared and cut in 3-inch pieces | ||
| Celery | 3/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Tomatoes | 1 Can (10oz), undrained | |
| Lima beans package | 1/2 , frozen | |
| Green beans package | 1/2 , frozen | |
| Frozen peas package | 1/2 | |
| Corn | 1 Can (10oz), drained | |
| 1 pared potato, cubed (1 cup) | ||
| Parsley | 2 Tablespoon, chopped | |
| Tomato Paste | 1 Can (10oz) | |
| Cloves | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
1. Place beef, soupbone, salt, and 4 quarts water in very large kettle. Cover; bring to boiling. Skim surface.
2. Add cabbage, onion, carrots, celery, green pepper, and tomatoes.
3. Bring to boiling; simmer, covered, 30 minutes.
4. Add other ingredients; simmer, covered, 3 1/2 hours.
5. Remove meat and bone; discard bone.
6. Let meat cool. Cut into cubes; add to soup. Refrigerate several hours.
7. Just before serving soup, skim fat from surface. Slowly heat soup to boiling. Store leftover soup, covered, in refrigerator.
2. Add cabbage, onion, carrots, celery, green pepper, and tomatoes.
3. Bring to boiling; simmer, covered, 30 minutes.
4. Add other ingredients; simmer, covered, 3 1/2 hours.
5. Remove meat and bone; discard bone.
6. Let meat cool. Cut into cubes; add to soup. Refrigerate several hours.
7. Just before serving soup, skim fat from surface. Slowly heat soup to boiling. Store leftover soup, covered, in refrigerator.
Chef
