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This recipe for VEGETABLE SOUP, by , is from THE DULEK-BARTZ FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dolores Dulek-Bartz


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

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:
Preparation Time:
Preparation Time:
1 1/2 hours




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