Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

VEGETABLE SOUP (WITH BEEF)




Source of Recipe


The Junior League of Baton Rouge, Inc Submitted by lynnt


List of Ingredients




2 pounds heavy beef brisket or soup bone
1 large onion
1 teaspoon salt
2 ribs celery
1 large Irish potato
3 quarts water
1 can tomatoes
1 cup chopped cabbage
3 carrots, chopped
1 turnip, diced
2 ribs celery chopped
1/2 onion, c hopped
1/2 potato, chopped
6 springs parsley, minced
Pepper to taste (optional
Spaghetti or macaroni (optional)



Recipe



In four-quart covered pot, boil meat with salt, 2 whole ribs celery, whole onion, and whole potato very slowly for three hours or longer. Take soup meat from pot and remove meat from bone, chopping to bite size and discarding bone and fat. Mash the well cooked onion, potato, and celery through strainer. Return these ingredients and meat to liquid. Add tomatoes and other vegetables, cooking until vegetables are well done. One medium sized can of cooked vegetables may be used in place of fresh vegetables. A small amount of spaghetti or macaroni may be broken into soup during the last 20 minutes of cooking. Serves 10