Vegetable Beef Soup

Ingredients

• 3 lb soup bone
• 3 qt water
• 2 Tbsp salt
• 3 tsp Ac'cent
• 2 tsp Worcestershire
• ¼ tsp pepper
• 1 medium chopped onion
• 1 cup sliced green beans
• 1 cup chopped celery
• 1 cup sliced carrots
• 1 cup sliced potatoes
• 1 cup shredded cabbage
• 1 turnip, peeled and cubed
• 1 can 1 lb 12 oz, about 3 1/2 cups tomatoes
• 2 tsp parsley flakes

Method

1. Combine the beef, water, salt, Worcestershire sauce, pepper and Ac'cent in a large kettle. Cover and simmer until the meat is tender (2 1/2 to 3 hours). Remove the meat from the soup; cut from the bone in small pieces and return the meat to the soup.
2. Add the remaining ingredients. Simmer until the vegetables are tender, about 45 minutes.

Notes

From the kitchen of Terry Madden. Makes about 6 quarts. Freeze some for days when you're too busy to cook.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom