Vegetable Beef Soup
This is the recipe that I requested from my Grandma when I got married. She always had some of this soup in her freezer and it was my favorite! It does freeze really well, and in my opinion it tastes even better that way.
List of Ingredients
- 2 1/2 pounds of beef shanks, neck bones and meat
- 4 quarts water
- 4 potatoes
- 2 onions
- 2 carrots
- 4 stalks celery
- 1/4 head cabbage
- 4 cups tomatoes
- 1 pkg. frozen peas
- 1 pkg. frozen corn
- 2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Put beef and water in a large pot. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
- Remove the meat from the pot, cool, and cup up. Add the meat back to the pot along with the cut up vegetables (all except the corn and peas). Season with salt and pepper and cook for another hour.
- Put the tomatoes, corn and peas in the pot and cook for a bit longer.
Final Comments
Grandma's notes: I take the meat and bones out and let them cool while I am grinding the vegetables, then grind the meat. Quantities don't have to be exact and you could use canned corn and canned peas if you like - add the liquid too, but reduce the water a little. Don't use too much cabbage as it has a strong flavor then.
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