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Homemade Vegetable Soup Recipe

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This recipe for Homemade Vegetable Soup is from THE WESTCOTT 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:  
1 pkg. beef back rib bones
1 1/ 2 lbs. trimmed beef stew meat(I prefer chuck roast)
1/2 can beef broth
1 1-pint 2-oz. can tomato juice
1/3c. chopped onions
4tsp. salt
2tsp. Worcestershire sauce
1tsp. dried thyme(or sprig of fresh thyme)
2 bay leaves
1 14oz. can tomatoes,
3/4c. celery diced
1c. carrots sliced
1 small can each of corn, green beans, lima beans, drained
1/4c. barley
2c. cut-up fresh cabbage
Directions:
Directions:
Season rib bones with salt & pepper and roast in 350 º oven for 40-45 minutes. Drain on paper towel. In soup pot combine meat, one rib bone(freeze other bones for future soups), tomato juice, beef broth, onion, seasonings, and 6 cups of water. Cover and simmer for 2 hours. Strain broth, pull meat apart to bite size pieces, add the rest of ingredients and simmer for one hour.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Roast bones day before to cut down on time or omit. I like the richness it adds but it will still be delicious regardless.

 

 

 

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