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Vegetable Soup Recipe

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This recipe for Vegetable Soup is from The Schneider Family Recipes, 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:  
Tomato Juice (46oz can)
Whole tomatoes (Contadina 14.5 0z can)
Birds Eye frozen mixed vegetables (16oz bag)
Onion, medium sized, chopped
Bay leaf
salt and pepper
1/2 tsp sugar
soup bone (center-cut beef shank), 2-3lbs (which will be 2 or 3 bones
Directions:
Directions:
Put meat in large kettle. Cover well with water. Add 1 T salt and chopped onion. Put lid on kettle and cook on medium heat until meat is well done (an hour at least). When tender, put soup bones in a bowl. Set aside until just warm so you can handle. Then, remove bone, fat, and grisel from the meat (using a paring knife). Place pieces of meat in bowl or on plate. Break up meat into pieces. Set aside. Pour the liquid from the kettle from a (William's Sonoma) measuring bowl. Set aside. Now, wash out the kettle and rinse. Now, put liquid in the clean kettle. Add: tomato juice, whole tomatoes with the juice (that have been cut into pieces), bay leaf, salt and pepper, sugar, and chopped onion. Add frozen vegetables (which have been defrosted in microwave). Simmer all above for about 1 hour. taste as it simmers. Then, add meat pieces and simmer awhile longer.
Personal Notes:
Personal Notes:
This particular soup bone has a small round bone. The center-cut beef bone in the best of soup bones because it has meat on it.

 

 

 

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