"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mom's Old Fashioned Beef Vegetable Soup, by Grant Smith, is from Mom's Kitchen Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs of lean stew meat cut in cubs 1 can of tomato juice 2 quarts of water 1 medium onion peeled and diced 1 Bay leaf 2 beef bouillon cubes Garlic salt and pepper to taste 6 medium potatoes peeled and diced 6 carrots peeled and sliced 1 small head of cabbage chopped
In a large soup kettle add the first seven ingredients and bring to a boil. Reduce heat and simmer for about 2 hours or until beef is tender. Add the carrots and 15 minutes later add the potatoes. Yes in about 15 minutes add the cabbage. When the soup is cooked and the vegetables are tender. Taste and adjust seasoning if needed.
Mom would make this vegetable soup with chicken sometimes and she would change the beef bullion to Chicken.
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