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Vegetable Soup

ID: 471 Soup

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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Vegetable Soup
ID: 471 Soup
	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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.