Old Fashioned Vegetable Soup

Old Fashioned Vegetable Soup

Old Fashioned Vegetable Soup, a vintage handwritten recipe card


1 pound lean beef, cubed
2 tablespoon butter or margarine
2 pounds marrow bone, cracked
1 bay leaf
1/2 cup celery leaves
4 sprigs parsley
2 teaspoons salt
6 peppercorns
1 carrot, pared and sliced
1 onion, sliced
4 quarts water
1 cup diced carrots
2 large onions, chopped (2 cups)
1 cup diced celery
3 stalks leek, sliced
1/2 package frozen pear or lima beans
2 cans (1 pound, 3 ounces each) tomatoes
1 teaspoon salt
2 tablespoons chopped parsley


Brown meat in butter in a large heavy pot or kettle. Add bones, bay leaf, celery leaves, parsley, salt, peppercorns, sliced carrots, onions, and water. Cover; heat until water boils; remove scum from the top. Reduce heat; simmer 1 1/2 to 2 hours. Strain stock; reserve meat; skim fat from stock or refrigerate overnight, then remove the firm layer of fat. Heat soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes, peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer gently 30 minutes or until vegetables are tender; add parsley. 

Makes 6-8 servings; may be frozen.

Preparation time: 25 minutes
Cooking time: 2 hours, 45 minutes

Source of vitamins A, B, and C


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