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Vegetable soup

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Ingredients/Components

celery, diced - 1 item
green beans - 1 item
carrots, diced small - 1 item
onions, if desired - 1 item
cabbage if desired - 1 item
soup bone with meat on it - 1 item
"chuck", cut into squares - 1 lb
to 2 cans tomatoes, drained and crushed - 1 item
turnips, diced if desired - 1 item
red and green peppers if desired - 1 item

How to make vegetable soup:

Wash barley and rice well in cold water. Cover bone and meat with cold water. Add salt. Cover, but watch. Cook on low heat for 3 to 4 hours. Bone can be split. Strain into a large kettle. Keep squares of meat separate (removing fat, etc.) to add later to soup. (Dad likes this meat in soup. Perhaps you do not.) Add raw vegetables, rice and barley. Bring to boiling point. Stir often and then cook slowly for hours, if you like it cooked long. If not, cook as desired.

Canned vegetables such as peas, corn and baby lima beans (frozen) can be added when raw vegetables, rice and barley are nearly cooked. Alphabets can be used also or instead of barley or rice.

Season with salt and pepper. If too sour from tomatoes, add a bit of sugar. Add parsley, if desired, before serving or as desired. Too long cooking of parsley makes taste different. Use own judgement as to quantity of vegetables.

Recipe categories: < 4 hours, Weeknight, Soups & stews.

Rating:

2.5

Average rating: 2.5, total votes: 4

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