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Vegetable Soup

471Soup
  Yield/Servings: 8 servings  
Ingredients:
2 lbs. beef soup bone and meat
2 medium onion sliced thin
Salt
Pepper
1 1/4 quarts cold water
1/2 cup celery, finely chopped
1 tbs. parsley, finely chopped
1 1/4 cups canned tomatoes
1 cup mixed vegetables (carrots, potatoes, and cabbage)
 
 
Instructions:
Finely chop the mixed vegetables. Brown the soup meat and bone in Dutch oven using beef suet on meat. Add onion, salt, pepper and water. Cover and simmer over low heat until meat is tender -- 2 1/2 to 3 hours. Strain off the beef broth. Add remaining vegetables to the broth and simmer slowly until vegetables are tender -- about 1 hours. Cut cooked meat from bones into small pieces and add to the soup.
 
Submitted by: Creative Cooking USA

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