vegetable soup

Name: vegetable soup
Prep time: 25 min
Cook time: 7 h
Yield: 8
Ingredients: 3 pound(s) shank up bones-cracked; 3 quart(s) water; 1 - bay leaf; 2 cup(s) cooked tomatoes; 1 cup(s) cabbage, shredded finely; 1 cup(s) diced carrots; 2 cup(s) diced potatoes; 1 1/2 cup(s) celery sliced; 1/2 - onion diced; 2 tablespoon(s) salt; 1/2 teaspoon(s) pepper; 1 cup(s) corn; 1 cup(s) green beans; 1 can(s) small can v8 juice-optional; 2 - handfuls of noodle-optional

(1 RATING)

28 Pinches

mary mendoza

forrest, IL

Updated on Dec 28, 2011

From Grandma Rose Meehan in 1955

Rate

No Image

prep time 25 Min

cook time 7 Hr

method ---

yield 8-10 serving(s)

Ingredients

3 pounds shank up bones-cracked
3 quarts water
1 - bay leaf
2 cups cooked tomatoes
1 cup cabbage, shredded finely
1 cup diced carrots
2 cups diced potatoes
1 1/2 cups celery sliced
1/2 - onion diced
2 tablespoons salt
1/2 teaspoon pepper
1 cup corn
1 cup green beans
1 can small can v8 juice-optional
2 - handfuls of noodle-optional

How To Make vegetable soup

Step 1

Put the soup bone,water,1 tablespoon of salt,and bay leaf in large kettle with tight fitting lid. Cook on low heat for about 6 hours.Cool and remove bones from kettle,skim fat from top of broth.

Step 2

Add the remainder of salt,all vegetables and the pepper.Cook on high heat until soup steams then reduce to low and continue cooking for one hour.
Step 3

Added to recipe by Peggy Meehan-when the soup is done add a small can of v8 juice and 2 handfuls of noodles
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes