Vegetable Soup

Name: Vegetable Soup
Ingredients: 3 to 4 lb. beef soup bones, or beef short ribs; 2 qt. cold water; 1 tsp. salt; 6 springs parsley (or parsley flakes); 1/4 c. rice or barley; 2 c. green beans. cut; 1/2 c. celery; 1 small onion, quartered; 2 c. tomatoes; 2 c. cabbage; 5 or 6 carrots, sliced; 1 c. potatoes, diced

12 ingredients

5 steps

Ingredients

3 to 4 lb. beef soup bones, or beef short ribs
2 qt. cold water
1 tsp. salt
6 springs parsley (or parsley flakes)
1/4 c. rice or barley
2 c. green beans. cut
1/2 c. celery
1 small onion, quartered
2 c. tomatoes
2 c. cabbage
5 or 6 carrots, sliced
1 c. potatoes, diced

Directions

1

Cut half the meat from the bones, brown in hot fat.
2

Add remaining meat and bone to the cold water, add browned meat, onion and salt.
3

Cook slowly for 2 hours.
4

Add vegetables and continue cooking 1 hour.
5

Makes 8 to 10 servings.