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Beef Vegetable soup Recipe

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This recipe for Beef Vegetable soup is from Gerth Family Cookbook Project, 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 large soup bones
2 lbs sirloin tips (you can use stew meat but sirloin tips are leaner)
1 large onion (diced)
3-4 bullion cubes
1/2 - 1 head of cabbage (cut into strips)
4-5 potatoes (peeled and cubed)
1 lb carrots sliced
3-4 stalks of celery (or dice the very inside few stalks leaves and all)
Salt & Pepper to taste
1-2 cans Mexican style tomatoes
1 can tomatoes and green chilis

Any of the following if desired
green beans (I've used fresh or frozen - canned seem to get mushy)
corn (I typically use frozen or sometimes use a can of Mexi-corn
Yellow or zucchini squash
rice
small pasta
Directions:
Directions:
Place soup bones and sirloin tips in large pot filling the pot with water to about 2/3. Boil, skimming off the fat as it cooks. Once it is no longer producing the fat film on top, add diced onion, cabbage, potatoes, carrots, celery and bullion cubes. Cook until potatoes and carrots are soft. Add tomatoes (both Mexican style and tomatoes & green chilis). Add green beans, corn and squash if desired and cook until soft.

At this time you can add any pasta and/or rice if you'd like. Cook until pasta/rice is soft.

My mom does not use Mexican tomatoes, but uses a couple of cans of tomato soup.
Personal Notes:
Personal Notes:
This makes a LOT. Be prepared to freeze some, or have a few meals for your family.

 

 

 

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