Granny Propp's Vegetable Soup
Source of Recipe
Katharine Schlager Propp
List of Ingredients
2 Lbs. lean soup meat
4 Medium potatoes diced
4 carrots sliced
2 large onions chopped
1 turnip diced
2 c. celery diced
1 head cabbage shredded
2 cans diced tomatoes
2 bay leaf pieces
3 c. beef broth
salt and pepper to taste
Recipe
Boil meat in beef broth and water with the onions, bay leaf, salt and pepper until meat is almost tender. Add remaining ingredients. Cover and cook until the vegetables are tender. Serve with Rye bread.
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