Beef Vegetable Soup
|Meaty beef bones||2 Pound (About 1 Kilogram)|
|Bacon dripping||30 Milliliter (About 2 Tablespoon)|
|Water||10 Cup (160 tbs) (About 2.5 Liter)|
|Salt||2 Teaspoon (About 10 Milliliter)|
|Diced onions||2 , diced|
|Diced vegetables||4 Cup (64 tbs) (Use Fresh, Carrots, Turnip, Celery, Parsnip, Potatoes Or Cabbage, About 1 Liter)|
|Stewed tomatoes||2 Cup (32 tbs) (Use Peeled And Diced Fresh Tomatoes, About 500 Milliliter)|
Brown the beef bones in hot bacon dripping until richly colored.
Add water, salt, allspice, onion and bay leaf.
Bring to a boil and skim.
Cover and simmer 1 1/2 hours or until meat is tender.
Remove meat from the bones; dice and refrigerate.
Return bones to the stock in the saucepan and cover and simmer for 2 hours.
Strain and chill.
Next day remove fat from the top of the broth.
Add vegetables and tomatoes.
Simmer 1 hour.
Dilute soup with hot water or tomato juice to the right consistency.
Add the diced meat.
Correct seasoning, adding salt, pepper and Worcestershire sauce to taste.