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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

VEGETABLE SOUP Recipe

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This recipe for VEGETABLE SOUP is from THE DULEK-BARTZ FAMILY FAVORITES COOKBOOK, 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:  
4-6 lbs. beef or beef bones
4-6 qts. water
3 garlic cloves (crushed)
3 sprigs of parsley (chopped)
5 whole peppercorn
3 bay leaves
10 allspice whole
3 tbsp. salt
3 stalks celery (chopped)
2 large onions (diced)
**********
6 carrots (diced)
1/2 small cabbage (chopped)
1 c. green beans (chopped)
1 c. yellow beans (chopped)
1 c. corn
2 c. potatoes (diced)
1 c. peas
2 c. chopped peeled tomatoes

Directions:
Directions:
Cook all together for 2 1/2 hours. Remove meat and bones. Remove meat from bones and cube. Return the meat back to the stock. Add carrots, cabbage, beans, corn, potatoes, peas and tomatoes.

Cook together for 15 minutes and remove peppercorns, allspice, and bay leaves. Pour hot soup into hot jars leaving 1" head space to adjust the lids and process in pressure canner at 10 lb. pressure. Pints - 55 minutes. Quarts - 85 minutes.

If you are not canning soup, cook until vegetables are tender.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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