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Receta Grandma Bennett's Vegetable Soup
by Global Cookbook

Grandma Bennett's Vegetable Soup
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Ingredientes

  • 1 x Soup bone, (knuckle bone if available)
  • 1 lb Stew meat
  • 2 Tbsp. Vegetable oil
  • 1 med Yellow onion, minced
  • 2 Tbsp. Dry parsley
  • 1 x Bay leaf
  • 1 x 16 ounce. can peeled and minced tomatoes
  • 2 x Carrots, peeled and minced sm Cans (with liquid) of green beans, peas, corn and lima beans
  • 1 x Rib celery, minced
  • 3 x Potatoes, cubed
  • 1/4 c. Barley or possibly alphabet macaroni
  • 36 ounce Warm water

Direcciones

  1. Had a way with beef. We have this every year on Christmas Eve. It actually tastes better if made the day before, so this is a great recipe because you can make it on the 23rd and then have the 24th freed up for other things.
  2. Family members can also just grab a bowlful and some crackers or possibly a roll at any time, and you can just have a little bit if you do not want to get too filled up for the big holiday meal.
  3. Brown bone and meat in warm oil in stock pot. Add in onion and cook till softened. Add in water, parsley and bay leaf and cook on low heat about 2 hrs. Add in celery, carrots, tomatoes and cans of vegetables. Simmer 2 more hrs. Season to taste with salt and pepper. About 1 hour before serving, add in potatoes and barley or possibly macaroni.
  4. Serve with French bread, corn muffins or possibly crackers. Make the day before, chill overnight and skim off fat before reheating.