Vegetable/Beef Soup

Name: Vegetable/Beef Soup
Yield: Makes about 6 quarts
Ingredients: 1 c. shredded cabbage; 1 c. sliced potatoes; 1 c. sliced carrots; 1 c. chopped celery; 1 medium onion, chopped; ¼ tsp. pepper; 2 tsp. Worcestershire sauce; 2 tblsp. salt; 2 tsp. parsley flakes; 1 (1 lb. 12 oz.) can tomatoes (3½ c.); 1 turnip, peeled and cubed; 3 lbs. shin beef with bone; 3 qts. water

Preparation info

Makes about
6 quarts

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Recipe for this “like mother used to make” soup provides 6 quarts. Freeze some for days you’re away at noon

Ingredients

3 lbs. shin beef with bone
3 qts. water
2 tblsp

Gluten-free
Soup

Method

Combine beef, water, salt, Worcestershire sauce and pepper in large kettle. Cover and simmer until meat is tender, 2½ to 3 hours. Remove meat from soup; cut from bone in small pieces and return meat to soup.
Add remaining ingredients. Simmer until vegetables are tender, about 45 minutes.