Vegetable Soup
Packed with nutritious vegetables, this hearty soup is perfect for a cold winter's evening. It's even better the next day.
Ingredients
- Soup Stock
- 1 large knuckle of veal opt.
- 1 lb. lean beef bone
- 3 qts. water
- 1 onion chopped
- Dash of Tabasco or cayenne
- 1 bunch celery tops
- 1 Tbs. salt
- 1/2 tsp. black pepper
- 1 qt. tomatoes
- Vegetables
- 3 stalks celery diced
- 2 carrots sliced
- 1/2 cup green cabbage shredded
- 1 tsp. sugar
- 1 small turnip
- 2 cups okra cut into 1"pieces (opt.)
- 1/2 cup green beans chopped
- 1/2 cup butter beans
- 2 onions diced
- 1/2 cup frozen peas
- 2 ears fresh corn or frozen
- 1 potatoes diced
Instructions
- Simmer stock 3 hours or until meat is tender; strain broth. Discard bones and onions.
- Add vegetables and seasonings, except peas, corn, and potatoes.
- Cook until carrots and turnips are tender.
- Add remaining vegetables and simmer till tender. Serves 12.
