"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Homemade Vegetable Soup Recipe

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Homemade Vegetable Soup image
Homemade Vegetable Soup

 

This recipe for Homemade Vegetable Soup, by , is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Nash
Added: Saturday, January 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. beef back rib bones
1 1/ 2 lbs. trimmed beef stew meat(I prefer chuck roast)
1/2 can beef broth
1 1-pint 2-oz. can tomato juice
1/3c. chopped onions
4tsp. salt
2tsp. Worcestershire sauce
1tsp. dried thyme(or sprig of fresh thyme)
2 bay leaves
1 14oz. can tomatoes,
3/4c. celery diced
1c. carrots sliced
1 small can each of corn, green beans, lima beans, drained
1/4c. barley
2c. cut-up fresh cabbage

Directions:
Directions:
Season rib bones with salt & pepper and roast in 350 oven for 40-45 minutes. Drain on paper towel. In soup pot combine meat, one rib bone(freeze other bones for future soups), tomato juice, beef broth, onion, seasonings, and 6 cups of water. Cover and simmer for 2 hours. Strain broth, pull meat apart to bite size pieces, add the rest of ingredients and simmer for one hour.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Roast bones day before to cut down on time or omit. I like the richness it adds but it will still be delicious regardless.

 

 

 

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