Meat and Vegetable Soup


meat and vegetable soup

In the old days I think they used to call this a ‘broth’. Now days we love to serve it on a winters evening.


1 x soup bone

1/2 pound stewing beef

3 quarts water

1-2 bay leaves

1 small head of cabbage

4 medium to large carrots

4-6 stalks of celery

1 medium-large onion

1 can tomatoes, cut up

6 oz. tomato juice


Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3 qts. water.

Add bay leaves. Simmer 2-3 hours,

Skim top from time to time.

Chop coarsely the cabbage, carrots, celery and onion.

Remove bone from soup and add vegetables, and cook for a further  30 minutes.

Add tomatoes and tomato juice.

Bring to a boil again and serve.

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