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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from The Great Froehlich Family 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:  
2-3 cross-cut beef shank
2 soup bones
2 tsp. salt
1/2 head of cabbage, thinly sliced
3 celery stalks, diced
4 carrots, diced
16 oz can crushed tomatoes
1 head broccoli or cauliflower (optional)
1 can whole corn
1 can cut peas
1 can yellow beans
1 can great northern beans
Directions:
Directions:
In very large soup pot (12-16 qt), cover the beef shank and
soup bones with half a pot of water. Add salt and boil. When
scum starts to form, skim soup. Add cabbage, celery,
carrots, and tomatoes, let boil for 1 hour (so veggies are
tender). Reduce heat, add broccoli or cauliflower, corn, peas,
yellow beans, and northern beans. Simmer for 2 hours, or
until meat is very tender. Take meat and bones out of soup.
Cut meat away from bones and cut into bite-sized pieces. Put
meat back into soup, and simmer until ready to serve.
Preparation Time:
Preparation Time:
All Day
Personal Notes:
Personal Notes:
This is an all day process; start in the morning! Recipe from Theresa Froehlich.

 

 

 

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