Old-Fashioned Vegetable Soup

12 ingredients
9 steps

Ingredients

  • 4 lb. beef soup bones with a lot of meat
  • 4 qt. water
  • 4 c. tomato juice or stewed tomatoes
  • 1 c. celery stalks and leaves
  • 1 c. chopped onion
  • 1/4 c. chopped parsley
  • 2 c. raw carrots, sliced
  • 1 c. diced rutabaga
  • 1 c. diced potatoes
  • 2 c. green beans
  • 2 c. shredded cabbage
  • salt and pepper to taste

Directions

  1. 1
    Place meat and water in a large soup pot.
  2. 2
    Bring to a boil. Skim surface occasionally.
  3. 3
    When broth is clear, add tomatoes or juice, celery, onions and parsley.
  4. 4
    Cover and simmer gently for 2 1/2 hours.
  5. 5
    Add carrots, rutabaga and potatoes; simmer 1/2 hour. Remove soup bones from pot and cut meat from bones.
  6. 6
    Return all to kettle.
  7. 7
    Add peas, green beans and cabbage.
  8. 8
    Season to taste. Simmer another 1/2 hour or until all vegetables are tender.
  9. 9
    Makes 8 to 10 servings.

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