Old Fashioned Vegetable Soup
A vintage handwritten recipe for Vegetable Soup, make this classic soup with lean beef, butter or margarine, marrow bone, bay leaf, celery leaves, parsley, salt, peppercorns, carrot, onion, water, diced carrots, onions, celery, leek, pear or lima beans, tomatoes, salt, and parsley.
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Ingredients
- 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
Method
- 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.
Kitchen Helper 2
Large Stock Pot
Medium stock pot
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Notes
Makes 6-8 servings; may be frozen.
Preparation time: 25 minutes
Cooking time: 2 hours, 45 minutes Source of vitamins A, B, and C
Cooking time: 2 hours, 45 minutes Source of vitamins A, B, and C
