"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 Soup Recipe

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This recipe for Vegetable Soup, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lb beef short ribs
3 lbs canned tomatoes
5 medium carrots, sliced
4 cups diced celery with leaves
3 large onions, diced
4-5 medium potatoes, diced
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon pepper
1 10 oz pkg frozen peas
1 10 oz pkg frozen baby lima beans
1 17 oz can niblets corn
1/2 medium cabbage, shredded

Directions:
Directions:
In large pot, cover meat with water. Bring to boil and simmer over low heat 1-1/2 hours. Add next 8 ingredients. Cook over low heat 1 more hour. Remove meat and bones and let cool. Cut meat in small pieces and return to soup which has been simmering. Cook 1 more hour. Add remaining ingredients and more water, if needed. Let simmer until ready to serve. Season to taste.

Number Of Servings:
Number Of Servings:
1 to 1-1/2 gallons

 

 

 

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