Beef Vegetable Soup
|Beef stew meat||1 Pound, cut in 1/2 inch cubes|
|All purpose flour||3 Tablespoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Chopped cabbage||3 Cup (48 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Sliced parsnips/Diced turnips||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
Thoroughly coat beef cubes with flour.
In a large saucepan or Dutch oven melt lard.
Brown beef cubes in lard.
Stir in parsley,celery leaves,bay leaves, crushed garlic, and thyme.
Cook and stir meat-vegetable mixture for 5 minutes.
Stir in 5 cups water.
Cover and simmer 30 minutes.
Add cabbage, carrots, parsnips or turnips, onion, salt, paprika, and pepper.
Cover and simmer till meat and vegetables are tender, about 1 1/2 hours, skimming fat from surface and stirring occasionally.
Remove bay leaves.