"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Vegetable Soup 10-2009 - Big Batch, by Mom, is from Davis Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
20 Quart Kettle 2 lbs. Stew Beef 2 - 2.5 lbs Short Ribs - Trimmed Well/Cut Off Bone 2 - 3 Round Soup Bones 1 Bag Baby Carrots 1 Head Cabbage - Medium Dice (1) 28 oz. Can Diced Tomatoes With Juice 1 Bag Frozen Green Beans 3 Onions - Diced Bunch Celery With Inner Leaves - 7 Large Stalks and 2 Small Stalks 2 Potatoes - Cubed
Put meat and bones into kettle and barely (just covered) cover with cold water and simmer for one (1) hour while prepping vegetables.
Watch kettle and skim blood/fat that rises to the top of the stock.
After one (1) hour add vegetables. Do not add any more water, simmer for two (2) to three (3) hours after putting vegetables in.
Add salt to taste when half done and check again when done.
We always loved Mom's vegetable soup. During the Cambridge Drive years we would always stop by the house on Saturdays on the way home from the shop to have soup for lunch.
In latter years, we always enjoyed having Mom's vegetable soup for lunch/dinner at the cabin.
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