Beef and Vegetable Soup

Beef And Vegetable Soup

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Lynnda Cloutier

By
@eatygourmet

From mom's recipe file.

Rating:

★★★★★ 2 votes

Comments:

Ingredients

  • ·
    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

How to Make Beef and Vegetable Soup

Step-by-Step

  1. Day before, place beef, marrowbone, 1 lb. salt and 4 quarts water in very large kettle. Cover and bring o boil. Skim surface
  2. Add cabbage, onion, carrot, celery, green pepper and tomatoes.
  3. Bring to boiling, simmer, covered, 30 minutes. Add remaining ingredients; simmer, covered, 3 1/2 hours.
  4. 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.

Printable Recipe Card

About Beef and Vegetable Soup

Course/Dish: Beef Soups



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