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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tepetango Tango Soup Recipe

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This recipe for Tepetango Tango Soup is from Darla Fay Faubush's 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:  
10 Cups of water ( with beef bouillon to taste) or 10 Cups low sodium beef stock
2 lbs. Stew Beef
1 Chopped Onion
4 Chopped Carrots
1 Tbsp. Seasoning Salt
4 Chopped Celery Stalks
4 Chopped Zucchini
3 Ears of Corn Cut in Half (or six small ears of corn)
1 Small Red Cabbage cut in wedges
Directions:
Directions:
Add beef, onion, seasoning salt, and cover with water or stock. Add vegetables. Cook in a covered pot till beef is tender (about 2 hrs) Add cabbage and cook 10 minutes more. Turn off stove keep covered additional 45 minutes and serve
.
Personal Notes:
Personal Notes:
if you have a pressure cooker, I cooked my beef and onions in pressure cooker first; then I add it to stock with all seasonings and vegetables(except cabbage) and cook till veggies are tender in a large pot.
Then I add the cabbage and cook for 10 minutes longer.

 

 

 

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