Hearty Beef And Vegetable Soup Recipe
- 2 pound shin of beef
- Lg. marrowbone
- 1 tbsp. salt
- 4 c. (1 lb.) thinly sliced cabbage
- 1 1/2 c. minced onion
- 6 carrots, pared and cut in 3 inch pcs
- 3/4 c. minced celery
- 1/4 c. minced green pepper
- 1 (1 pound 12 ounce.) can tomatoes, undrained
- 1/2 (10 ounce.) pkg. frzn lima beans
- 1/2 (9 ounce.) pkg. frzn cut green beans
- 1/2 (10 ounce.) pkg. frzn peas
- 1 (12 ounce.) can whole kernel corn, liquid removed
- 1 pared potato, cubed (1 c.)
- 2 tbsp. minced parsley
- 1 (6 ounce.) can tomato paste
- 1/2 teaspoon grnd cloves
- 1 teaspoon sugar
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1.
- Day before serving: place beef, marrowbon, 1 Tbsp.
- salt and 4 qts water in very large kettle.
- Cover and bring to boiling; skim surface.
- 2.
- Add in cabbage, onions, carrots, celery, green peppers and tomatoes.
- 3.
- Bring to boiling, then simmer covered for 30 min.
- 4.
- Add in remaining ingredients and simmer, covered, 3 1/2 hrs.
- 5.
- Remove meat and bone.
- Throw away bone.
- 6.
- Let meat cold.
- Cut into cubes and add in to soup.
- Chill overnight.
- 7.
- Next day: remove all fat from surface and throw away.
- Before serving, slowly heat soup to boiling.
- (Store leftover soup, covered, in refrigerator.)
- Makes 6 1/2 qts.
beef, marrowbone, salt, cabbage, onion, carrots, celery, green pepper, tomatoes, frzn lima beans, green beans, frzn peas, whole kernel corn, potato, parsley, tomato paste, cloves, sugar, salt, pepper
Taken from cookeatshare.com/recipes/hearty-beef-and-vegetable-soup-53746 (may not work)