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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Pender
Added: Thursday, June 29, 2006


2-3 cross-cut beef shank
2 soup bones
2 tsp. salt
1/2 head of cabbage, thinly sliced
3 celery stalks, diced
4 carrots, diced
16 oz can crushed tomatoes
1 head broccoli or cauliflower (optional)
1 can whole corn
1 can cut peas
1 can yellow beans
1 can great northern beans

In very large soup pot (12-16 qt), cover the beef shank and
soup bones with half a pot of water. Add salt and boil. When
scum starts to form, skim soup. Add cabbage, celery,
carrots, and tomatoes, let boil for 1 hour (so veggies are
tender). Reduce heat, add broccoli or cauliflower, corn, peas,
yellow beans, and northern beans. Simmer for 2 hours, or
until meat is very tender. Take meat and bones out of soup.
Cut meat away from bones and cut into bite-sized pieces. Put
meat back into soup, and simmer until ready to serve.

Preparation Time:
Preparation Time:
All Day
Personal Notes:
Personal Notes:
This is an all day process; start in the morning! Recipe from Theresa Froehlich.




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