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Vegetable Soup




Source of Recipe


Jo Gainey


List of Ingredients




4 meaty beef ribs
1 quart water
1 bouillon cube (Knorr Suisse beef flavored)
pepper, and cayenne pepper or tabasco sauce
1 teaspoon Worcestershire sauce
2 ribs celery, cut up
3 carrots, peeled and cut up
1/3 head cabbage, cut up fine
1 medium onion, cut up
2 turnips, peeled and cut up
1 (16-ounce) can stewed tomatoes or 6 fresh tomatoes trimmed
and cut up



Recipe



Combine all ingredients and simmer covered for 3 to 4 hours
until meat is tender. Remove meat and vegetables from
stock. Debone meat and take out any gristle. Adjust
seasonings. (You may add any other leftover vegetables you
have available.--but, generally speaking, starchy vegetable
such as corn and English peas dont taste good in soup.)

SERVES: 6