Vegetable Soup
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A home-kitchen version of vegetable soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 1/2 lb. cubed boiling beef
- 2 tsp. vinegar
- 1 1/2 lb. onions
- 2 1/2 lb. carrots
- 1 stalk celery
- 1/2 head cabbage
- 5 lb. potatoes
- 2 cans tomatoes
- 3/4 c. macaroni
- 2 beef bouillon cubes
- 2 large cans tomato juice
- salt and pepper to taste
Method
Day Before:
Put meat in large pot and cover with water; add vinegar.
Bring to a boil and simmer 2 hours or until tender.
Add water as needed.
When done, cool, then put into a covered dish (meat and broth) and refrigerate.
Rate:
