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

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