Vegetable soup #5
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef; cubed |
| 2 | tablespoons | Butter or margarine |
| 2 | pounds | Marrow bone; cracked |
| 1 | Bay leaf | |
| ½ | cup | Celery leaves |
| 4 | Sprigs parsley | |
| 2 | teaspoons | Salt |
| 6 | Peppercorns | |
| 1 | Carrot; pared and sliced | |
| 1 | Onion; sliced | |
| 4 | quarts | Water |
| 1 | cup | Diced carrots |
| 2 | cups | Chopped onions |
| 1 | cup | Diced celery |
| 3 | Stalks leek; sliced | |
| 1 | cup | Diced potatoes |
| ½ | pack | (10-oz) frozen peas or lima beans |
| 2 | cans | (1-lb) tomatoes |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Chopped parsley |
Directions
Brown meat in butter or margarine in large heavy pot. Add bones, bay leaf.
celery leaves, parsley, salt, peppercorns, sliced carrot, onion, and water.
Cover; heat until water boils; remove film from top. Reduce heat; simmer for 1-½ to 2 hours. Strain stock; reserve meat; skim fat from stock immediately or refrigerate overnight, then remove firm layer of fat. Heat soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes, peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer gently for 3 0 minutes, or until vegetables are tender; add parsley. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .