Mother's Vegetable Beef Soup
List of Ingredients
from Vee
2 lbs. stewing beef or chuck roast cut into chunks (my niece also uses venison)
1 soup bone
1 lb. onions, chopped
3 large celery stalks, chopped
1 qt. whole tomatoes
1 qt. tomato juice
1-1/2 c. diced turnips (1/2 lb.)
1-1/2 c. diced carrots (3 medium)
2 c. diced potatoes (3 medium)
1 can cut green beans
1/2 box alphabet soup noodles
1/2 head cabbage finely cut
1 can cream corn
1. Put meat and soup bone in large soup pot and add enough water to
cover meat. Boil
for 1 hour.
2. Add onions, celery, tomatoes, tomato juice and simmer for 2 hours.
3. Add turnips, carrots, potatoes, green beans, noodles and cabbage and
simmer 15
minutes.
4. Add cream corn, bring back to full boil and then turn off heat.
Tastes even better the next day!
Recipe
heirloom
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