In large Dutch oven, slightly brown beef cubes in a little oil.
Add about 3 to 4 cups water (until cubes and soup bone are well covered).
Add garlic, salt, pepper and bouillon; bring to a boil.
Skim off foam.
Simmer about 1 hour.
Add onion, V-8 juice, tomatoes, Italian seasonings and bay leaves.
Simmer again for a couple hours (or longer).
Add vegetables and simmer until they are tender.
Add barley last 10 to 15 minutes.
Serve bubbly hot with Quickie Muffins.
Use large pan, at least 6 to 8 quarts.
Fill 3/4 full.
Cook beef soup bone and as much meat as desired.
Skim scum as it rises to surface.
When scum no longer rises, add tomato sauce and onion.
Cook gently for 2 to 3 hours.
Add carrots, celery and parsley.
Cook 1 hour.
Add head of cabbage, cut in bite sized pieces and cook 15 to 20 minutes.
arbanzo beans, ham hock, sausage, soup bone, bacon and onion in boiling
until tender.
Add beef broth and water, soup bone, thyme, marjoram, and
Place beef, soup bone, salt and 4 quarts of
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.
br>To prepare soup put all ingredients except beef bouillon cubes into
arbanzo beans, ham hock, sausage, soup bone, bacon and onion in boiling
Bring soup bone to boil in 2 to 3 quarts water and add bouillon cubes.
Reduce heat and cook just above simmer for 2 hours.
Take out soup bone; cut off any meat and return to soup mixture.
Add tomato soup and add water.
Add potatoes, onion, green beans and corn.
Stir in celery seed, parsley and garlic. Bring to a boil, then cook for 2 hours and 15 minutes.
Make and brown small meatballs and drain well.
In large stock pot put chicken broth, soup bone and cleaned giblets on medium flame approximately 1 hour.
Remove soup one, skim off and add vegetables.
After another hour, reduce flame.
Add parsley, meatballs and noodles after 10 to 15 minutes, should be ready.
Boil soup bone with salt and pepper in enough water to cover until tender.
Remove meat from bone and set aside.
Measure broth and add water if needed to equal 2 quarts.
Add rice to broth and cook 15 to 20 minutes until rice is tender.
Add rivels to soup; add meat.
Boil slowly for about 7 minutes.
Bring beef bone, roast and 6 quarts water to boil.
Lower heat and simmer until meat is cooked, approximately 2 hours.
Remove scum.
Meat and soup bone can be removed from broth at this time. Drop potatoes into broth and immediately start making the dough.
In large pot, put soup bone, meat, one tablespoon salt, peppercorns, bay leaf and two quarts water.
Bring to a boil, then lower heat and simmer in a covered pot for one hour.
Put soup bone, water, onion and carrot in a large pot.
Bring to a boil, lower heat, cover pot and simmer for 2 hours. Remove bone and cut off all meat.
Return meat to pot. Add remaining ingredients and mix well. Heat to boiling and serve hot.
Yields 5 servings.
Brown soup bone and stew beef in deep pot.
Cover with water. Simmer with onion and celery for at least 2 hours, keeping covered with water.
Add salt and pepper to taste.
Half hour before eating, add potatoes and carrots, or any other vegetables you may have.
Cut roast into small pieces; simmer in a large pot with soup bone and suet until almost done.
Add tomatoes; cut in pieces. Chop onions and add to pot.
Dice celery, carrots and potatoes; throw in pot.
Cook until vegetables are soft.
Add corn, peas, lima beans and mixed vegetables; simmer.
Add salt, pepper, red pepper seed and chili powder.
Serves a large family.
Rinse lentils and drain.
Combine all ingredients in a 6-quart pan.
Cover and bring to a boil, over medium-high heat.
Reduce heat to low when boiling rapidly.
Simmer 2 hours.
Before serving, remove soup bone and bay leaf.
In a 6-quart kettle, combine cabbage, salt, pepper, onion and 1 1/2-quarts water. Bring to boiling, covered. Add beef, soup bone and tomato puree. Bring to boiling.
Reduce heat and simmer, covered, 1 hour.
Add potatoes. Simmer, covered, 1 hour.
Cook soup bone or meat and suet until almost done.
Heat beans, carrots, celery and onion in separate pot.
When hot, add to meat.
Cook until almost done and at last, add turnips, canned tomatoes and thyme.
Cook with low heat 1 1/2 hours.
ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the