Directions: |
Directions:Several soup or marrow bones, whatever bones you can find, ask the butcher to help you.
1 large onion chopped
salt and pepper to taste
1 can beef broth.....my dad never used this, but I just could never duplicate the wonderful flavors he would get out of his bones....
Put all the above into a large soup kettle, cover with water and bring to a boil and simmer 1 hour.
Add...1-2 # chuck roast ( has to be chuck, best flavor and the most tender) ( don’t buy regular stew meat from the meat section, flavorless and tough) cut into stew meat size, the butcher will do this for you if you find a nice chuck roast. Simmer another hour, or more, until meat is very tender.
Remove the bones from the soup and cut any meat there may be, and add it back to the soup.
Cool and refrigerate overnight, then skim off the hardened fat that accumulated on the top of the soup. You don’t want that accumulated on your hips.
Bring to a boil, add sliced carrots, coarsely chopped celery and red potatoes cut into chunks, and about a half head of cabbage, coarsely chopped. The amounts of all these are to your liking.
Cook only till done, about 30 minutes or so, Do not overcook as potatoes and other veggies will become mushy. Add extra beef bouillon and water if needed for volume and flavor. It always tastes better the next day or two. Season to taste. You can also add chili sauce to your bowl of soup if you like a taste of tomato. |
Personal
Notes: |
Personal
Notes: Granny says....My dad didn’t cook much, but his soup was legend!.....must have been from his bachelor days...When Mom and Dad would visit, he would always make it for us. I always tried to watch carefully, so I could duplicate it someday, but it never tastes as good as his... : ( but this is pretty close. And remember to use the chuck roast, that what my daddy told me....; )
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This recipe for MY DAD'S VEGETABLE -BEEF SOUP is from