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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Old Fashion Vegetable Soup Recipe

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This recipe for Old Fashion Vegetable Soup is from The Gillis/Schuck Family Recipes, 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:  
Soup Base Day before

3 lb beef shanks, ox tail, chuck roast
2 cartons beef stock
1 medium onion
3 stalks celery cut up
1 can large whole tomato
salt
pepper
Can use bay leaf

Second day
Frozen corn, carrots, green bean, lima beans
4 potatoes peel and cut into small pieces
Diced cabbage if you want
celery and onion to preference
Directions:
Directions:
I make my soup base the day before.
Brown salt and pepper beef, onion, celery in bottom of soup pan. Very brown.
Pour in beef stock
Add only the whole tomatoes from can
Add some salt, pepper, seasoning salt, celery salt as your preference.
Bring to a boil and reduce heat, cover and simmer for about 1 3/4 hr or until meat is fork tender.
Let cool down and put in frig overnight
Next day can take off top layer of fat.
Warm soup base until liquidy and remove meat to plate
Strain broth into large bowl so only clear broth remains
Return broth to soup pan
You can add back in some of tomato, onion and celery you strained or add fresh chopped to soup. (thank you Brea & Andy)
Remove meat from bones and add back in soup
Add frozen vegetable, potatoes, anything you like in soup.
Heat to boiling, cover and simmer until vegetables are done. Longer, better
Number Of Servings:
Number Of Servings:
Large pot
Personal Notes:
Personal Notes:
My mom always put in little cabbage, not everyone does
Soup is always better the next day

 

 

 

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