"Garden Fresh" Vegetable Soup - cooking recipe

Ingredients
    2 lb. beef bones with marrow
    2 to 3 qt. water
    2 c. onions, coarsely chopped
    1 heaping Tbsp. dehydrated bouillon or 1 beef bouillon cube
    2 lb. chunk (in bite-size pieces)
    potatoes
    carrots
    tomatoes
    celery
    corn
    green beans
    green peas
    lima beans
    3/4 c. raw rice
    salt and pepper to taste
    3 heaping Tbsp. corn meal
    few drops Tabasco
Preparation
    Simmer bones in water with bouillon for 2 hours.
    Remove bones from broth extracting the marrow.
    Add chuck and simmer 1 hour, then add all the vegetables (fresh or frozen).
    Vegetables may vary according to individual preference, then add rice and simmer for 45 minutes.
    Then add salt and pepper to taste.
    Slowly sprinkle corn meal in soup to thicken.
    Add Tabasco.
    Simmer 15 minutes more.
    Serve with congealed salad, corn bread or hard rolls.
    This is a complete meal.
    Keeps 3 to 4 days when refrigerated.
    Serves 6 to 8.

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