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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, July 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs stew meat, brisket or soup bone
1 large onion
2 tsp salt
2 ribs celery
1 large potato
3 quarts water
1 can chopped tomatoes
1 cup chopped cabbage
3 carrots, chopped
2 ribs celery, chopped
onion, chopped
potato chopped
6 sprigs parsley, minced

Directions:
Directions:
In four-quart covered pot boil meat with salt, 2 whole ribs of celery, whole onion, and whole potato very slowly for 3 hours or longer. Take soup meat from pot and remove meat from bone if using soup bone. Chop meat to bite size pieces and discard bone and fat. Mash the well cooked onion, celery, and potato through strainer. Return these ingredients and meat to liquid. Add tomatoes and other vegetables, cooking until vegetables are well done. A small amount of spaghetti or macaroni may be broken into soup during the last 20 minutes of cooking. Serve with corn bread.

Number Of Servings:
Number Of Servings:
10

 

 

 

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