Bride's vegetable soup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Soup bone; if available | |
| 4 | pounds | Chuck roast; cut into chunks |
| 2 | Ribs and tops of celery; chunked | |
| 1 | large | Onion; chunked |
| 3 | quarts | Water |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | Bay leaves | |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried thyme |
| 5 | Carrots; diced | |
| 1 | large | Onion; chunked |
| 3 | Ribs and tops of celery; chopped | |
| 32 | ounces | Frozen mixed vegetables |
| 1 | tablespoon | Salt |
| 2 | cups | Water |
| 4 | cans | Tomatoes; cut up |
| 2 | mediums | Sized potatoes; chunked |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
Directions
1. In a large pot combine the first 10 ingredients.
2. SIMMER for 1½ to 2 hours. Add water as needed.
3. Remove meat. Remove bone if using one.
4. Strain stock and skim top.
5. Add carrots, onion, celery, mixed veggies and salt.
6. Simmer for 30 minutes
7. Add 2 cups water, tomatoes, potatoes, salt and sugar. Correct seasonings to taste and add boiled meat.
8. Simmer for another 30 minutes or until potatoes are tender. Add water if needed.
It will be wonderful. Freezes well; however, I don't think potatoes freeze too well, and I prefer to remove them before freezing. Freshly boiled potatoes can be added when serving defrosted soup.
Chet b. chebeck@... Sept. 20th 6:03 pm Posted to recipelu-digest Volume 01 Number 231 by RecipeLu <recipelu@...> on Nov 09, 1997