Beef vegetable soup

Yield: 6 servings

Measure Ingredient
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Wash soup bones. Put on aluminum lined tray and brown in a 400F oven until well browned on both sides. Put bones in soup pot, drain grease and then get as much of the browned bits as possible using a little water to help them along. Add water until the bones are well covered. Turn on heat. Add carrots, onions, celery, tomatoes (whatever goes with the soup) some salt and pepper and let simmer most of the day. Remove bones and chop what meat there is. Throw out the vegetables and skim off as much fat as possible (if left in refrigerator overnight it will come to the top and get hard and can be removed easily). Put chopped meat back, add 3 quarts whole tomatoes (mashed), a couple of cubed potatoes, and about a half package of frozen mixed vegetables. Let simmer until potatoes are done and until needed. The soup is better the next day. Cooked noodles can be added.

Posted by Pat Stockett. Courtesy of Fred Peters.

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