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Hearty Beef And Vegetable Soup

rhiannonn's picture
Ingredients
  Marrowbone 2 Large (Shine Of Beef)
  Salt 1 Tablespoon
  Cabbage 1 Pound, thin sliced
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Carrots 6 , cut in 3 inch pieces (Pared, 1/2 Lb)
  Celery 3⁄4 Cup (12 tbs), chopped
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Canned tomatoes 12 Ounce (Undrained)
  Frozen lima beans 10 Ounce
  Frozen cut green beans 9 Ounce
  Frozen peas 10 Ounce
  Whole kernel corn 12 Ounce (Drained)
  Pared potato 1 Cup (16 tbs), cubed
  Parsley 2 Tablespoon, chopped
  Canned tomato paste 6 Ounce
  Ground cloves 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

MAKING
1) In a very large kettle, place beef, marrowbone, 1 tablespoon salt, and 4 quarts water.
2) Cover the kettle and let the mixture boil.
3) Skim surface.
4) Add cabbage, onion, carrot, celery, green pepper, and tomatoes.
5) Again blil then cover and simmer for 30 minutes.
6) Add remaining ingredients; simmer, covered, 3-1/2 hours.
7) Remove meat and bone and discard .
8) Let meat cool.
9) Cut it into cubes and add to soup.
10) Keep in refrigerator overnight.
11) Next day: Remove all fat from surface, and discard.
12) Before serving, gently heat soup to boiling.

SERVING
13) Serve hot soup with salad and some bread.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday

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