Summer vegetable soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Stew meat,lean,1\" cubes |
| 1 | Beef knuckle bone,cracked | |
| 4 | quarts | Water |
| 8 | Tomatoes,large,fresh,chopped | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | Red pepper,hot* | |
| 1 | Bay leaf | |
| 2 | Onions,lg,mild,peeled/choppe | |
| 1 | cup | Celery |
| 2 | cups | Carrots,scraped/sliced |
| 1 | Potato,medium,peeled/diced | |
| 1 | cup | Lima beans,fresh |
| 1 | cup | Cabbage,chopped |
| 1½ | cup | Corn,fresh,cut from cob |
Directions
1. Place beef and beef knuckle in soup pot. Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion. Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender. 2. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender. 3. Cool slightly, remove surface fat, then reheat and serve.