Old-fashioned beef and vegetable soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Beef short ribs |
| 3 | quarts | Water |
| 2 | mediums | Carrots; sliced |
| 1 | medium | Onion; sliced |
| 1 | tablespoon | Salt (up to) |
| 1½ | quart | Vegetables (potato cubes; diced celery; peas, green beans; corn, shredded cabbage; etc.) |
| ½ | can | (1-lb) tomatoes; plus all the liquid in the can |
Directions
Put meat, carrots, onion, salt & water in a large kettle. Cook over low heat 3-4 hours. Cool. Cover & refrigerate overnight. Next day, skim top & dice meat from bones. Return meat to soup & add vegetables; cook over medium heat until vegetables are tender, at least 1 hour. Salt & pepper to taste. Serves 8.
MRS CHARLES A. (DIANNE) THOMAS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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