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Vegetable Soup

October 4, 2006
The Altoona Mirror
Submitted by Donna Hilling, Hollidaysburg

2 pounds shin of beef (use beef shank)

Large marrow bone (soup bone)

1 tablespoon salt

4 cups thinly sliced cabbage (1 pound)

1 1/4 cups chopped onion

6 carrots, pared and cut in 3-inch pieces (1/2 pound)

3/4 cup chopped celery

1/4 cup chopped green peppers

1 can (1 pound 12 ounces) whole tomatoes

1/2 package (10 ounces) frozen lima beans

1/2 package (9 ounces) frozen cut green beans

1/2 package (10 ounces) frozen peas

1 can (12 ounces) whole kernal corn, drained

2 potatoes, pared and cubed

1 teaspoon sugar

3 teaspoons salt

1/2 teaspoon pepper

2 tablespoons chopped parsley

1 can (6 ounces) tomato paste

4 quarts water

Place beef, marrow bone, salt and water in large kettle. Cover, bring to boiling. Skim surface. Add cabbage, onions, carrots, celerey, green peppers and tomatoes. Bring to boiling, simmer covered 30 minutes. Add remaining ingredients; simmer covered 3 1/2 hours. Remove meat and any marrow from bone and 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.

Makes 6 1/2 quarts.
 
 

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