Directions: |
Directions:This recipe takes almost all day, be sure to have enough time.
In a very large soup pot, place meat w/ 2 gallons of water, onions, cup of celery, 4 or 5 shakes celery salt, lot of salt & pepper. Bring to a boil, turn down heat a little and gently boil for 2 to 2 1/2 hours, or until meat is tender. As it boils away the water, keep adding water to keep level at the height you started with. Once meat is done, remove from liquid to a cookie sheet and cut into pieces, Return meat to broth and bring back to boil. Make sure water level is maintained. Add peeled and and chopped fresh potatoes, then frozen noodles. bring to boil for 15 minutes, then add 1/2 head of chopped cabbage. Boil for another 10 minutes. Reduce heat to medium and add can vegetables, chopped whole tomatoes, (make sure you don't use core), tomato juice, beef broth, & extra onion if needed. Simmer for 3 hours at least. Always add extra water when liquid has boiled away. Every time you add water or veg. add extra salt, pepper, & celery salt to taste. It boils the seasoning away also. Never stir soup, you can turn it a little w/ a big spoon, but stirring causes it to become thick. Always add extra liquid, instead of stirring. Check with sample dip for needed seasoning to etc. about an hour before serving. If using all fresh vegetables boil w/ potatoes, noodle, & cabbage. Use whatever you want in your soup, sometimes I put extra potatoes or extra noodles. Practice a few times and you will get it to suit your family's wants. |
This recipe for Homemade Vegetable Soup, by 