vegetable soup

I made a pot of this on Friday, too bad the temperatures will be in the 70’s, overnight 60’s for the next five days – still good eating though

2 chopped onions
several toes garlic
1 bell pepper
3 ribs celery
1 pound fresh snap beans
4-6 chopped carrots
3-4 small turnips
1 can crushed tomatoes or puree
1 pound frozen corn
1 small head chopped cabbage
6 oz package bird’s nest pasta (can also use barley)
salt, pepper, parsley, bay leaves (4), chili sauce
3-4 pounds of beef shank, sirloin, soup meat, oxtails – any combination of the above

Season the meat and brown. Put the meat in a 12 quart stock pot, cover with water, add some seasonings and boil until the meat falls off the shank bones. Then add all the vegetables, bring to a boil and simmer for an hour or two until the veggies are tender. Add the pasta the last 20 minutes and soup is done.

can also use this recipe for chicken soup, use one whole baked chicken instead


~ by maringouin on Sunday, November 11, 2007.

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