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This recipe for VEGETABLE SOUP, by , is from 2 Sisters Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kay Bakken


3 -4 lbs chuck roast
pkg of beef bones (neck or shank bones if roast has no bones)
1 bag carrots (about 8-10 in a pkg)
1 turnip (med size)
4-6 stocks off šelery
1 onion (white or yellow)
1/2 head cabbage (medium size)
8 red potatoes (pealed)
1 can diced tomatoes
1 can green beans
1 bag corn (frozen)
1 bag peas (frozen)
pkg noodles (or home made noodles)
Salt & Pepper to taste

Put roast and beef bones in a large pot, fill pot with water, add salt, cover and bring to a boil. Turn down burner and continue to simmer until meet is done and tender. May cook for 2 -3 hours, may need to add water.
Take out meet and bones, set a side.
With a sieve,strain the broth and add back to the pot.
Peal & chop in large bit sizes pieces, carrots, celery, potatoes, & turnip, quarter onion, cut Cabbage in big 2x2 chunk's. Add to beef broth.
Add can of diced tomatoes to broth.
Cover with lid and simmer till vegetables are nearly done. Add two hand full's of noodles, corn, peas, & green beans. Add salt and pepper to taste. Add meet that you have cut up into bit size pieces. Cook till done. (make sure not to over cook vegetables)

Number Of Servings:
Number Of Servings:
10-14 people
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I always make this in cold, rainy,snowing weather.
I serve with hot home made bread or rolls.
I have lots of leftovers I put in freezer containers for 2.
Goes great with a grilled cheese sandwich for lunch.

I just keep adding to the pot until it is full of vegetables & meet. but still leave room for broth. their are a lot of things you can add to soup to make your own twist.
You can add a little barley, okra, or what ever you like to make it to your own taste.

But most of all it hits the spot on a really cold day.




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