"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup, by , is from Rusty's Randomly Revised Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 13, 2007


5 lbs beef shank with bone
2 qts water
1 minced clove garlic
1 T salt
1/3 c barley
1/2 c celery (save tops)
2 c chopped onion
28 oz tomatoes
1/2 c butter
1 1/2 c finely cut celery
1 c diced carrots
1 c green beans
1 c potatos
1 c finely cut cabbage
2 c fresh or 1 box frozen peas
1 c finely cut spinach

Put beef shank in large kettle with water, garlic, salt, barley, celery tops and onions. Cover, simmer about 3 hours, or until meat is tender. Skim soup. Remove bones and meat, set meat aside. Add tomatoes. Melt butter in skillet. Add celery, carrots, green beans, potatoes and cabbage, cook 7 minutes, stirring often. Add to soup. Cover and simmer 20 minutes. Add peas, spinach, and meat, cut into bite-size pieces. Cover and simmer 10 minutes. Add salt and pepper to taste.

Personal Notes:
Personal Notes:
This is the way vegetables should be added to to any type of soup. Additional cooking does not add flavor and destroys vitamins.




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