Vegetable-Beef Soup

Name: Vegetable-Beef Soup
Ingredients: 2 to 3 lb. beef soup bones; 3 qt. water or stock; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1 bay leaf (if desired); 1/2 c. barley; 1 c. each: diced carrots, potatoes and celery (including celery leaves); 1 c. peas or green beans; 1/2 c. chopped onion; 2 c. shredded cabbage; 2 c. cooked tomatoes; herbs and seasonings to taste; reserved meat from soup bones

13 ingredients

10 steps

Ingredients

2 to 3 lb. beef soup bones
3 qt. water or stock
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf (if desired)
1/2 c. barley
1 c. each: diced carrots, potatoes and celery (including celery leaves)
1 c. peas or green beans
1/2 c. chopped onion
2 c. shredded cabbage
2 c. cooked tomatoes
herbs and seasonings to taste
reserved meat from soup bones

Directions

1

Combine beef bones, water or stock, salt, pepper and bay leaf in a large kettle.
2

Cover and simmer 2 to 3 hours.
3

Remove bones and skim fat if necessary.
4

Cut off, chop and reserve meat.
5

Add barley.
6

Continue cooking about 1/2 hour.
7

Add remaining ingredients and cook until vegetables are tender.
8

Add any leftover vegetables available.
9

Heat through.
10

Serves 8 to 10.