Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 1/2 lb. beef bones; 3 carrots, peeled and diced; 1 small onion, diced; 1 large potato, peeled and diced; 1 celery stalk, washed and diced; 1 (8 3/4 oz.) can corn; 1 (8 oz.) can cut green beans; 1 (1 qt. 14 oz.) can tomato juice; 1 tsp. salt; 1/4 tsp. pepper

10 ingredients

11 steps

Ingredients

1 1/2 lb. beef bones
3 carrots, peeled and diced
1 small onion, diced
1 large potato, peeled and diced
1 celery stalk, washed and diced
1 (8 3/4 oz.) can corn
1 (8 oz.) can cut green beans
1 (1 qt. 14 oz.) can tomato juice
1 tsp. salt
1/4 tsp. pepper

Directions

1

Put all ingredients in large pot.
2

Add one tomato juice can full of water.
3

Liquid should cover vegetables and bones.
4

If it doesn't, add little more water.
5

Put soup pot over high heat and bring to a boil, then immediately turn down heat.
6

Take a spoon and carefully scoop foam off top of soup and throw away.
7

Cook soup, uncovered, at a simmer.
8

Don't let it boil.
9

Simmer for about 3 1/2 hours so flavors have a chance to mingle.
10

Stir once or twice during cooking.
11

Makes about 3 1/2 quarts.