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

Edith's Vegetable Soup Recipe

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This recipe for Edith's Vegetable Soup, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Warner
Added: Friday, February 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 beef shank or soup bones
2 qts. water
2 beef bouillon cubes -Knorr brand extra large
1 soup bunch**
1 large can crushed tomatoes-28 oz.
1/3 cup barley- cooked
pepper to taste

Directions:
Directions:
Bring beef shank, water and bouillon cubes to a boil in large pot. Skim foam from top. Then simmer covered for 1 hour.Add tomatoes and continue to simmer Dice contents of soup bunch. Remove beef shank and add vegetables to pot. Continue to simmer covered. Remove meat from bones and cut in small pieces. Cook barley in water with beef cube -covered for 20 min. Add barley, beef and pepper to soup. Done when vegetables are tender.
**Soup bunch: can be purchased at the produce dept. in grocery store. It is a pkg. of assorted vegetables (carrots, parsnips, onion, celery and parsley) to use in making "soup."

Number Of Servings:
Number Of Servings:
9-10
Preparation Time:
Preparation Time:
30 min. plus cooking time
Personal Notes:
Personal Notes:
My mother's vegetable soup. I remember this being made on rainy or snowy winter days.
You may want to adjust seasonings or add water as some evaporation takes place. Freezes well.

 

 

 

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