Vegetable Beef Soup
This is from my grandmother's cookbook (or perhaps my great grandmother's) circa 1920. I never saw the cookbook, but am blessed to have the recipe. I've not had vegetable beef soup that tasted like this. I always thought it had noodles when I was a boy, but that was the cabbage.This is mostly true to the original, the most significant difference of which the addition of the barley. But well, I like barley.
Ingredients
- 1 lb Beef shank Cross cuts for soup
- 3½ c Cold Water
- 1 T Salt
- 1 Garlic clove Minced
- ½ c Onion Minced
- 1½ t Salt
- 1/8 t Pepper
- 1 c Green beans Cut
- ¾ c Celery Diced
- ⅔ c Peas
- ½ Cabbage (Small) Shredded
- 1 c Carrots Diced
- 1 28 oz can Tomatoes Diced
- ¼ lb Pearl Barley
- 2 T Parsley Chopped
Instructions
- Add Beef, Water, and salt to a dutch oven. Cover and bring to a boil1 lb Beef shank, 3½ c Cold Water, 1 T Salt
- Skim, recover, and simmer 4 hours
- Remove bone
- Add remaining ingredients except for parsley. Cover and simmer 30 minutes1 Garlic clove, ½ c Onion, 1½ t Salt, 1/8 t Pepper, 1 c Green beans, ¾ c Celery, ⅔ c Peas, ½ Cabbage (Small), 1 c Carrots, 1 28 oz can Tomatoes, ¼ lb Pearl Barley
- Sprinkle with parsley2 T Parsley
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