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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from The Wilkins 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!

Shawn Courtney - daughter of Ray & Mary Ann Bosley


3 lbs. veal shanks
4 cans chicken broth

1/2 tsp. oregano crushed
1/4 tsp. marjoram crushed
5 whole black peppercorns
Salt to taste

1 head of cabbage (chopped)
1 medium onion (chopped)
1 pkg. frozen lima beans
1 pkg. frozen corn
1 pkg. frozen peas
1 can whole tomatoes (cut into bite-size pieces)
2 medium carrots
2 stalks celery (chopped)

1. In a large pot, combine veal shanks with bone in, oregano, marjoram, peppercorns and slat to taste. Cover with water. Bring to boil, reduce heat, cover and simmer for 2 hours.
2. Remove shanks. When cool enough to handle, cut meat into bite-size pieces (discard bones).
3. Put meat back in pot, adding vegetables and chicken broth. Bring to boil, reduce heat and simmer for 1 hour.
4. Serve with wide egg noodles.




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