Recipe Talk

9a - HEARTY BEEF & VEGETABLE SOUP

2-lb shin of beef
Large Marrowbone
1 tablespoon salt
4 cups (1lb) thinly sliced cabbage
1 + 1/2 cups chopped onion
6 carrots, pared and cut in 3-inch pieces
3/4 cup chopped celery
1/4 cup chopped green pepper
1 can (1 lb, 12 oz) tomatoes, undrained
1/2 pkg (10 oz size) frozen lima beans
1/2 pkg (9 oz size) frozen cut green beans
1/2 pkg (10 oz size) frozen peas
1 can (12 oz) whole-kernel corn, drained
1 pared potato, cubed (1 cup)
2 tablespoons chopped parsley
1 can (6 oz) tomato paste
1/2 teaspoon ground cloves
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon pepper.

1. Day before serving: Place beef, marrowbone, 1 tablesppon salt, and 4 quarts in a very large kettle. Cover and bring to boiling. Skim surface.
2. Add cabbage, onions, carrots, celery, green peppers, and tomatoes.
3. Bring to boiling, then simmer, covered, 30 minutes.
4. Add remaining ingredients and simmer, covered, 3 + 1/2 hours.
5. Remove meat and bone. Discard bone.
6. Let meat cool. Cut into cubes and add back into soup. Refrigerate overnight.
7. Next day: Remove all fat from surface, and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.)
Makes 6 + 1/2 quarts.

1978. (card "Our Rich Heritage", 20a)

Hearty Beef and Vegetable Soup

2 lbs shin of beef

Large marrow bone

1 tablespoon salt

4 quarts water

4 cups thinly sliced cabbage (1lb)

1 1/2 cups chopped onion

6 carrots, pared and cut in 1 inch pieces

3/4 cup chopped celery

1/4 cup chopped bell pepper

1 can (1 lb, 12 oz)
tomatoes, undrained

1 pkg (10 oz) frozen lima beans

1 pkg (9oz) green beans

1 pkg (10oz) frozen peas

1 (12 oz) can whole corn, drained

1 potato, pared and cubed (1 cup)

2 tablespoons chopped parsley

1 can (6oz) tomato paste

1/2 teaspoon ground cloves

1 tablespoon sugar

1 tablespoon salt

1/2 teaspoon black pepper

1. Place beef, marrowbone, 1 tablespoon salt and 4 quarts water in very large kettle.

Cover bring to boiling. Skim surface.

2. Add cabbage, carrots, celery, onion, green pepper and tomato.

3. Bring to a boil and simmer 30 minutes, covered.

4. Add remaining ingredients simmer, covered about 3 1/2 hours.

5. Remove meat and any marrow bones.

6. Let meat cool and cut into cubes add to soup.
Refrigerate over night.

7. Remove next day,remove all fat from the surface. Before serving, slowly heat soup to a boiling.
Store in airtight container, in refrigerator.
Makes 6 1/2 quarts.