Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 1/2 lb. meaty short ribs or beef; 3 qt. water; 4 tsp. salt; 1/4 lb. cabbage, chopped in 1-inch pieces (about 1/2 head); 2 c. turnips, cut in 1/2-inch cubes (about 3 medium turnips); 2 c. carrots, cut in 1/2-inch cubes (about 3 medium carrots); 1 c. chopped onions; 2 c. finely chopped celery with leaves; pepper to taste; 4 potatoes (approximately 1 lb.), cut into 1/2-inch cubes; 1 box frozen corn; 1 large can tomatoes

12 ingredients

4 steps

Ingredients

2 1/2 lb. meaty short ribs or beef
3 qt. water
4 tsp. salt
1/4 lb. cabbage, chopped in 1-inch pieces (about 1/2 head)
2 c. turnips, cut in 1/2-inch cubes (about 3 medium turnips)
2 c. carrots, cut in 1/2-inch cubes (about 3 medium carrots)
1 c. chopped onions
2 c. finely chopped celery with leaves
pepper to taste
4 potatoes (approximately 1 lb.), cut into 1/2-inch cubes
1 box frozen corn
1 large can tomatoes

Directions

1

Place ribs in a kettle and add cold water to cover.
2

Bring to a boil and simmer 3 minutes.
3

Drain and run cold water over meat. Return bones to a clean kettle and add 3 quarts of water and salt to taste.
4

Bring to a boil and simmer 30 minutes, skimming surface to remove scum.