Vegetable soup #5

Yield: 6 Servings

Measure 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

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, .

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