Vegetable Soup
Vegetable Soup
from River Road Recipes...
The Textbook of Louisiana Cuisine
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INGREDIENTS:
2 pounds heavy beef brisket or soup bone
1 large onion
2 teaspoons salt
2 ribs celery
1 large potato
3 quarts water
1 can tomatoes
1 cup chopped cabbage
3 carrots, chopped
1 turnip, diced
1 ribs celery, chopped
1/2 onion, chopped
1/2 potato, chopped
6 sprigs parsley, minced
Pepper to taste (optional)
Spaghetti or macaroni (optional)
TO PREPARE:
In four-quart covered pot, bring meat and water, together with
salt, 2 whole ribs celery, whole onion, and whole potato to a
boil; reduce heat, cover and cook 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. Strain,
reserving liquid. 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. Add additional water as needed. 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
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Copyright 1959 The Junior League of Baton Rouge, Inc. All
rights reserved.
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