Beef Vegetable Soup

* Exported from MasterCook *

BEEF VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef

Amount Measure Ingredient -- Preparation Method
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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.



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