Ingredients: |
Ingredients: Package of beef marrow bones (bones with no meat, not oxtail bones). You can also get the beef bones with meat on them, but it is much more expensive and unless you are going to pick pieces of meat out of them, which is a long and messy job, it’s easier to stick with more bone and less meat.
2 cans of stewed tomatoes
1 can of diced tomatoes
Beef cubes (any type of beef, but not high grade meat. It will be cooking a long time.)
Frozen diced onions (yes, you can use fresh too. I use these for my convenience and because I can’t cut the onion into perfect pieces.) It would take about ¾ cup of diced onions.
4 bouillon cubes
Small can of new baby peas (Le Sueur)
2-3 red potatoes
Salt and pepper to taste
Package of soup vegetables (also called soup greens which includes celery, carrots, turnip, parsnip, parsley, and other ingredients. Some have dill and another veggie that looks like a limp celery stalk but it isn’t – throw this out.)
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Directions: |
Directions:Put the bones in a large pot and cover with water and put the lid on. Add 2 bouillon cubes and 1 can of stewed tomatoes (squish the large parts of the tomatoes to make it easier to cook down.)
Chop the vegetables into very small pieces. In a large bowl, mix the vegetables, the can of stewed tomatoes (remember to squish them) and diced tomatoes along with the can of baby peas. Include the liquid as this allows the chopped vegetables to not dry out as you put them into the bowl. Since the chopping usually takes the better part of an hour, you can take the bones out and empty the bowl with the vegetables and stewed tomatoes into the broth in the pot.
Add the remaining two bouillon cubes. The bones should look “cooked” and the water should have a shine on the top of it. Remove the bones (if anyone you know has a dog – the marrow of the bones are not only good for them but are delicious.)
Cut up the meat into small pieces and add whenever you want to but remember the soup is still cooking so it won’t take long for the small pieces to be cooked - about 2 to 3 hours. You can leave the lid off after an hour, but toward the end, I leave the lid on and let the soup cool. |
This recipe for Vegetable Soup (from Rosanne Dovgala) is from