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Old Fashioned Vegetable Soup




Source of Recipe


IL State


Recipe Introduction


8 Servings


List of Ingredients




Beef shank bone
2 Tbsp salt
6 outside stalks celery
1 large potato, pared
1 large Bermuda onion
6 medium carrots
1 small head cabbage
2 white turnips
2 Tbsp parsley
2 cups canned tomatoes
Salt to taste

Place shank bone in large, deep pot...a 4 to 6 quart casserole will do. And cover with cold water. Add salt. Bring water to boil and reduce heat. Cover and simmer for two hours.

Put celery though meat grinder using coarse blade; next grind potato to catch the celery juice. Run other vegetables through the meat grinder as well. Add parsley and tomatoes. Combine the vegetable mixture with the meat stock (about 2 quarts). Add salt to taste. Simmer gently for 1 hour.


Recipe