/ Beef Soups
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)
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
How to Make Beef and Vegetable Soup
1Day before, place beef, marrowbone, 1 lb. salt and 4 quarts water in very large kettle. Cover and bring o boil. Skim surface
2Add cabbage, onion, carrot, celery, green pepper and tomatoes.
3Bring to boiling, simmer, covered, 30 minutes. Add remaining ingredients; simmer, covered, 3 1/2 hours.
4Remove 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.
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About Beef and Vegetable Soup
Posted: Sat, Jun 1, 2013