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Vegetable Soup

4½ qts. Water
2 T. salt
½ tsp pepper
1 large soup bone
1 lb. beef
½ head cabbage (medium)
¾ lb. rutabaga
6 carrots, sliced
3 medium onions chopped fine
1 qt. tomatoes
6 stalks celery chopped

Simmer water, salt, pepper and soup bone for 3 hours. Remove scum and add beef. Simmer for 2 hours. Remove bone and fat. Add vegetables. Simmer (warm) all night.

Source: Gail Tronnes

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