Brown soup meat and bone.
Add onion, salt and pepper and water.
Cover and simmer over low heat until meat is tender, 2 1/2 to 3 hours.
Strain off the beef broth.
Add remaining vegetables to the broth and simmer slowly until vegetables are tender, about 1 hour.
Cut cooked meat from bones into small pieces and add to soup.
Serve with crusty bread.
Serves 16.
Trim all fat from beef; place beef and bone in deep pot.
Add water, bouillon cubes, salt and bay leaf.
Bring to a boil; skim. Cover and simmer 1 hour until beef is almost tender.
Remove beef, bone and bay leaf.
Cut beef into bite pieces, return to simmering stock.
Stir in tomato paste.
Add vegetables.
Bring to a full boil, cover, then simmer 1 hour longer.
Serve in large soup bowls topped with sour cream.
Place beef bone in a soup kettle; cover with water and
Boil beef bone and onion in soup pot filled half way with water for 20 minutes.
Add barley and simmer for another 15 to 20 minutes.
Remove beef bone and cut off cooked meat.
Chop meat into small pieces and return to pot.
Add carrot and cabbage.
Simmer until carrot is tender.
quart stock pot, add beef bone or chicken, water, bay leaf
Combine ham bone, beef bone, bacon, potatoes, onions and water in stock pot.
Cook until vegetables are almost tender.
Add undrained beans, pepperoni and saffron.
Stir in salt to taste. Simmer for 45 minutes or to desired consistency, adding additional water as needed.
Remove bones.
Cut off meat and return to soup. Heat to serving temperature.
Ladle into soup bowls.
Put beef bone in a pot; cover with water and boil.
After water comes to a boil, add the parsley, onion, potato, carrots and salt and pepper to taste.
Cook until the vegetables are a little tender.
Remove the beef bone.
Add the escarole (cut up each leaf 2 times).
Cover and let it cook until tender (add water if needed).
You can add small meatballs.
Soak garbanzos overnight with a tablespoon of salt and enough water to cover beans.
When ready to cook, drain the salted water from the beans and put in the ham bone and beef bone with 2 quarts of water.
Cook for 45 minutes on slow fire.
Fry bacon and onions (onions having been chopped fine).
Place these in the pot, adding potatoes, saffron and salt.
When potatoes are done, remove from fire and add chorizo cut in thin slices.
Soak garbanzos overnight with a tablespoon of salt in sufficient water to cover beans.
When ready to cook, drain the salted water from the beans and place them with the beef bone and ham bone in 2 quarts of water.
Cook for 45 minutes over slow fire.
Fry the white bacon with paprika and onion and add to the beans with the potatoes, saffron and salt to taste.
When potatoes are done, remove from fire and add chorizo.
Cut meat off bone.
Trim off excess fat.
Cut into bite size pieces.
Brown meat in fat at 325\u00b0 in a 4-quart kettle or saucepan.
Add the bone, water, salt, pepper, bay leaf and onion. Cover tightly and simmer 2 hours at 200\u00b0 to 212\u00b0.
Water should bubble gently during cooking.
Add barley and let cook 30 minutes. Add vegetables and cook 30 minutes more.
(Total time about 3 hours.)
Yields 3 quarts.
Serves 6 to 8.
uart soup kettle and add 2 quarts of water, ham and beef bone
Soak the beans overnight.
Put the beans, ham hock and beef bone in 2 quarts water.
Cook 45 minutes.
Cut bacon and onion into 5 pieces and fry until onions are browned.
Add the bacon and onions to the beans.
Add the diced potatoes, salt, saffron and sliced sausage.
Continue cooking until the potatoes are well done.
Into a 4-quart container, with a heavy bottom, put split peas, beef bone and cold water.
Place container over medium heat and bring to boiling point.
Reduce heat, cover and simmer.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.