"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegetable Beef Soup Recipe

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

Donnalee Holton
Added: Sunday, October 7, 2007


3 lb. beef shanks
6 c. water
1 28 oz. can tomatoes
1/2 c. chopped onion
2 t. salt
1 bay leaf
1 c. diced celery
1 c. diced carrots
1 c. diced potatoes
egg noodles, cooked and drained

Brown beef shanks, pour off fat. Add water and tomatoes. Add onion, salt and bay leaf. Simmer 3 hours.
Add celery, potatoes and carrots.
Cover and simmer 1 hour.
Add noodles before serving.




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