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Hearty Vegetable Soup

American.Gourmet's picture
Ingredients
  Beef shin 2 Pound
  Soup bone 1 Large
  Salt 1 Tablespoon
  Thinly sliced cabbage 1 Pound (4 Cups)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Carrots 1⁄2 Pound, pared and cut into 3 inch pieces (6 Whole)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Canned tomatoes 28 Ounce, undrained (1 Can / 3 1/2 Cups)
  Frozen lima beans 5 Ounce (1/2 Of A 10 Ounce Package)
  Frozen cut green beans 4 1⁄2 Ounce, frozen (1/2 Of A 9 Ounce Package)
  Frozen peas 5 Ounce (1/2 Of A 10 Ounce Package)
  Canned whole kernel corn 12 Ounce, drained (1 Can)
  Potato 1 , pared and cube to make 1 cup
  Chopped parsley 2 Tablespoon, chopped
  Tomato paste 6 Ounce (1 Can)
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
300 Minutes
Ready In: 
330 Minutes
Servings: 
16

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