Vegetable Soup

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Title: Vegetable Soup
Categories: soups, vegetables
Yield: 6 servings

1 large, meaty beef bone
1/2 c uncooked rice
2 potatoes, medium
3 carrots, sliced
1 onion, small
1 c green beans, cut up
1 c celery, cut up
1/2 c cabbage, sliced
1/2 c green peas
1 salt
1 black pepper, freshly ground
1 parsley, cut up

Servings: 6

Boil beef bone in water to cover until the meat falls off the bone. Remove
the bone. You should have at least 8 cups of broth and the meat left. Add
rice and boil for 15 minutes, then add remaining ingredients except the
parsley and continue boiling until the vegetables are tender, but not mushy
~- about 20 minutes. Cut meat into more-or-less bite-size pieces, keeping
it hot in the soup. Add parsley and serve into large, deep soup dishes.

From The Gazette, 91/10/02.

Posted by James Lor. Courtesy of Fred Peters.


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