Monday 11 April 2011

Vegetable soup

* 1 soup bone
* 2 lbs. stewing beef
* 2 qts. water
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup tomatoes
* 2 tsp. salt
* black pepper

Into 2 qts. of water put soup bone and beef and boil for 2 hours. For a hearty, substantial soup, cut up the meat in small pieces and return to the broth. Add tomatoes, onions and celery. Also add other available vegetables, such as diced potatoes, carrots, turnip, string beans, corn, peas, cabbage or chopped peppers. Boil until all vegetables are tender.

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