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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Vegetable Beef Soup (Mom's) Recipe

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This recipe for Vegetable Beef Soup (Mom's) is from Grandma's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 7 bone roast
1 1/2 to 2 quarts water
4 carrots sliced
1/2 onion chopped
4 stalks celery chopped
4 potatoes chunked
1/4 to 1/2 head cabbage shredded
1 or 2 - 5.5 oz. cans of V-8 or tomato juice (the little six pack cans) The broth should have a light orange hue to it.
beef soup base if needed
1/2 c. barley (optional - in later years mom didn't use)
salt & pepper
1/4 to 1/2 tsp. celery salt - mom always put this in her vegetable soup.
Use more vegetables if needed.
Directions:
Directions:
Put water, roast, onion, salt, pepper, & celery salt in kettle. Bring to a boil on high heat. Turn down to medium or medium low & tip lid. Cook until meat is very tender. Remove meat, trim fat off & shred into pieces & put in a bowl.( Mom didn't put the meat in the soup, she served it on the side, and we could eat it separate or add to our bowl of soup.)
Next add more water to pan, then the carrots, celery, cabbage, juice, & barley if using. Cook about 10 - 15 minutes. Last in the pot is the potatoes. They only need to cook about 10 minutes. Taste to see if it needs either salts, or beef soup baste.
Personal Notes:
Personal Notes:
As mom got older she simplified and changed her recipes. This is Option 2 for her Vegetable Beef Soup.

 

 

 

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