"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Vegetable Soup Recipe

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This recipe for Mom's Vegetable Soup, by , is from The King & Brending Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mickey Brending
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 beef knuckle, split
2-4 pieces of beef shank
1 15 oz can tomato puree
1 large onion diced
4 large ribs of celery, diced
1 Tbsp salt
1 tsp MSG (Accent)
20 oz frozen mixed vegetables
4 handfuls of regular white rice

Directions:
Directions:
Combine beef, tomato puree, onion and celery in large kettle and cover with cold water to the top of the kettle
Bring to a boil, reduce heat and cook slowly for at least 4 hours.
Add more water as needed (up to 2 more quarts)
After broth is cooked, add salt, MSG, frozen vegetables, rice
Cook until vegetables are tender and rice is cooked
Adjust the seasoning and amount of water as needed
Remove bones with slotted spoon before serving

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
4-5 hours total
Personal Notes:
Personal Notes:
Cook the soup and let it cool. When cool, the fat rises to the top, hardens and you can remove it before serving. Soup is best when reheated.

 

 

 

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