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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Winter Soup Recipe

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This recipe for Winter Soup is from The Bucholtz Family Cookbook, 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:  
2 quarts water
1 medium onion, quartered
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 pounds beef chuck roast
3 tablespoons oil
1 clove garlic, minced
1 tablespoon chopped parsley
2 stalks sliced celery
1 medium onion, chopped
1 cup shredded cabbage
2 cups peeled and sliced carrots
1 can (16-ounce) tomatoes, undrained
1 can (16-ounce) kidney beans
1/4 teaspoon oregano
1/2 cup uncooked pastina, macaroni, or broken spaghetti
Directions:
Directions:
1. In deep kettle, bring water, quartered onion, salt, pepper, and beef to a boil; lower heat and simmer 2 hours.

2. Remove beef and dice. Strain stock, measure, and add water to make 2 1/2 quarts. Return stock and beef to kettle.

3. Heat oil in skillet; add garlic, parsley, celery, and chopped onions. Cook 10 minutes over medium heat, stirring frequently. Add to beef and stock in kettle. Add cabbage, carrots, and tomatoes. Cover and simmer 1 hour.

4. Add undrained beans, oregano, and pasta; cook 10-15 minutes, or until pasta is tender. Shake Parmesan generously over each serving.
Personal Notes:
Personal Notes:
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