"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scheibels' Farm Vegetable Soup Recipe

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

Contributor:  
Contributor:  
Robert Scheibel
Added: Saturday, August 21, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1-2 packages of beef, cubed stew meat. Beef short ribs can be substituted.
1 - large coarsely chopped yellow onion
1 - 29 oz can tomato sauce
2 - 15 oz cans Italian style tomatoes
1 - 15 oz can Mexican style tomatoes
1 bag frozen mixed vegetables (either 16 or 32oz)
4-5 stalks chopped celery
4-5 chopped peeled carrots
4-5 white potatoes, peeled and chopped
1 - green bell pepper, cored and chopped
1 or 2 cans great northern beans, or garbanzo beans or cannellini beans. Lima beans are OK too.
1/4 cup pearl barley
Salt, pepper and other seasonings to taste

Directions:
Directions:
This recipe is very flexible, no two soups are ever alike - be sure to use a large pot since this makes a lot. Add beef, onion, and enough water to cover a couple of inches. Bring to a boil and then reduce heat to simmer for 20 minutes. Add tomato sauce, tomatoes, beans and fresh/frozen vegetables. Ensure enough water covers all ingredients. Bring to a boil again, and then reduce heat to simmer. Season to taste. Taste frequently, modify seasoning as necessary. Simmer for several hours, stirring occasionally adding water as necessary to ensure enough stock, until all vegetables are finished and flavors are melded. Add barley with about an hour to go.

Hint: adding the barley about an hour before the finish keeps it from becoming too mushy.

Number Of Servings:
Number Of Servings:
A lot!
Preparation Time:
Preparation Time:
3-4 hours total
Personal Notes:
Personal Notes:
Family favorite fall or winter meal! Serve with crunchy bread or saltines.

 

 

 

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