richard-in-cincy
Well-known member
I shared this with Mel and since I had it typed up, I thought I'd drop a copy here for future reference.
Grandma’s Vegetable Beef Soup
As is always the case with my grandmother’s cooking, there really was no recipe. This is my reconstruction of how she did it. Very simple, very good:
In a large stockpot, add 2-3 pounds of cheapest cut of beef (whatever is on sale) and a pound or so of beef bones. Add water to cover, bring to a boil, lower heat to simmer, and let it go 2-3 hours until the meat is falling apart. Scoop out the bones and any clumps of fat.
Add: 1 large (it’s around 2 lbs. I believe) bag frozen mixed vegetables (green beans, lima beans, carrots, corn, & peas—grandma of course used vegetables from the garden), 2 chopped onions, 5 stalks chopped celery, ¼-1/2 head of chopped cabbage, depending on size of head, 1 large can whole tomatoes, chopped, with juice, 1 can white beans, drained and rinsed, 4 potatoes, peeled and diced, salt and pepper to taste. Add enough water to cover vegetables. Simmer for 1 more hour.
The key is creating the rich broth that the veggies simmer in. Plus none of the salt, sugar, and faux-meat crap that commerical soups contain.
Grandma’s Vegetable Beef Soup
As is always the case with my grandmother’s cooking, there really was no recipe. This is my reconstruction of how she did it. Very simple, very good:
In a large stockpot, add 2-3 pounds of cheapest cut of beef (whatever is on sale) and a pound or so of beef bones. Add water to cover, bring to a boil, lower heat to simmer, and let it go 2-3 hours until the meat is falling apart. Scoop out the bones and any clumps of fat.
Add: 1 large (it’s around 2 lbs. I believe) bag frozen mixed vegetables (green beans, lima beans, carrots, corn, & peas—grandma of course used vegetables from the garden), 2 chopped onions, 5 stalks chopped celery, ¼-1/2 head of chopped cabbage, depending on size of head, 1 large can whole tomatoes, chopped, with juice, 1 can white beans, drained and rinsed, 4 potatoes, peeled and diced, salt and pepper to taste. Add enough water to cover vegetables. Simmer for 1 more hour.
The key is creating the rich broth that the veggies simmer in. Plus none of the salt, sugar, and faux-meat crap that commerical soups contain.