Beef And Vegetable Soup Recipe

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Beef and Vegetable Soup

Lynnda Cloutier


From mom's recipe file.

pinch tips: How to Keep Knives Sharp Like a Pro


2 lbs. shin of beef
large marrow bone
1 tbsp. salt
4 cups thinly sliced cabbage,1 lb
1 1 /2 cups chopped onion
6 carrots, pared and cit in 3 inch pieces (1/2 lb)
3/4 cup chopped celery
1/4 cup chopped green pepper
1 can tomatoes, undrained, 1 lb. 12 oz
2 pkg. frozen mixed vegetables, 10 oz. each
1 pared potato, cubed, 1 cup
2 tbsp. chopped parsley
1 can tomto paste, 6 oz
1/2 tsp. ground cloves
1 tsp. sugar
2 tsp. salt
1/2 tsp. pepper

Directions Step-By-Step

Day before, place beef, marrowbone, 1 lb. salt and 4 quarts water in very large kettle. Cover and bring o boil. Skim surface
Add cabbage, onion, carrot, celery, green pepper and tomatoes.
Bring to boiling, simmer, covered, 30 minutes. Add remaining ingredients; simmer, covered, 3 1/2 hours.
Remove meat and bone; discard bone. Let meat cool. Cut into cubes. Add to soup. Refrigerate overnight. Next day, remove all fat from surface and discard. Before serving slowly heat soup to boiling. Store leftover soup, covered in refrigerator. makes 6 1/2 quarts.

About this Recipe

Course/Dish: Beef Soups