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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jeannie's Vegetable Beef Soup Recipe

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This recipe for Jeannie's Vegetable Beef Soup is from Yes, We Ate Turtle, 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:  
2-3 lbs bone-in beef roast (any cut depending on how much meat you want)
4 long stalks celery, chopped coarsely
4 large carrots, peeled and chopped coarsely
l small head cabbage, chopped coarsely
l medium onion, chopped
2-3 cups egg noodles
Add rutabagas, corn, potatoes, etc
½ cup of ketchup
l bay leaf
l can of tomato sauce
l tsp sugar
Salt and pepper to taste
Directions:
Directions:
Place beef roast in a large dutch oven or a soup stock pan with the
onions, celery, and bay leaf. Cover with water and simmer until meat is
almost tender.
Keep adding water if seems to be cooking away. Add some salt and pepper. Remove roast on to a cutting board or large plate. Pull the meat apart removing most of the fat and bone. Meat should be in bite size pieces. Return to soup pot. Add the rest of the ingredients except the noodles. Continue cooking until vegetables are tender. Cook noodles separately and only only partially, drain and add to soup. If flavor is not a finished flavor add a little bouillon or onion soup mix. Not a lot. Add more water if too thick.
Personal Notes:
Personal Notes:
Stacey's favorite soup.

 

 

 

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