Beef Vegetable Soup

BEEF VEGETABLE SOUP

6 Preparation Time :

Categories : Soups Beef

Amount Measure Ingredient -- Preparation Method -- -- --

1 Text Only

Wash soup bones. Put on aluminum lined tray and brown

in a 400F oven until well browned on both sides. Put

bones in soup pot, drain grease and then get as much

of the browned bits as possible using a little water

to help them along. Add water until the bones are

well covered. Turn on heat. Add carrots, onions,

celery, tomatoes (whatever goes with the soup) some

salt and pepper and let simmer most of the day. Remove

bones and chop what meat there is. Throw out the

vegetables and skim off as much fat as possible (if

left in refrigerator overnight it will come to the top

and get hard and can be removed easily). Put chopped

meat back, add 3 quarts whole tomatoes (mashed), a

couple of cubed potatoes, and about a half package of

frozen mixed vegetables. Let simmer until potatoes

are done and until needed. The soup is better the next

day. Cooked noodles can be added.

Posted by Pat Stockett. Courtesy of Fred Peters. - - - - - - - - - - - - - - - - - -