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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Grandma Flago's Veggie soup Recipe

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This recipe for Grandma Flago's Veggie soup is from The Flago-Ruane Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Soup Bones
Head Of Cabbage
1 Chuck Roast
Boneless Short Ribs
Bone-In Beef Shank
Salt
A Can Of Crushed Tomatoes
4 Small cans of Mixed Veggies OR 2 Large cans of VegAll (you can add extra cans of your favorite veggies), drained
Water
Directions:
Directions:
FIRST DAY:
Shred the cabbage. Fill pot with water and then put the cabbage, meat & soup bones in pot, then season with salt. Let this cook all day. Add water when needed. When the meat falls apart it is done. Take out the soup bones and take the all the fat off of the meat, returning meat to the pot. Let the pot cool overnight. In the morning, take off the grease that has formed on the top.

SECOND DAY:
After taking the grease off of the top, add the tomatoes and drained veggies. Reseason with salt. Add water if needed and cook for at least 2 hours and your soup will be ready to eat.
Preparation Time:
Preparation Time:
2 Days

 

 

 

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