*  Exported from  MasterCook  *
 
                           SUMMER VEGETABLE SOUP
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Stew meat,lean,1″ cubes
    1                    Beef knuckle bone,cracked
    4       qt           Water
    8                    Tomatoes,large,fresh,chopped
    2       ts           Salt
    1       t            Pepper
    1                    Red pepper,hot*
    1                    Bay leaf
    2                    Onions,lg,mild,peeled/choppe
    1       c            Celery
    2       c            Carrots,scraped/sliced
    1                    Potato,medium,peeled/diced
    1       c            Lima beans,fresh
    1       c            Cabbage,chopped
    1 1/2   c            Corn,fresh,cut from cob
 
   1. Place beef and beef knuckle in soup pot. Add the
   water, tomatoes, salt, pepper, red pepper, bay leaf,
   and onion. Bring to a boil, then lower heat, partially
   cover the pot, and let the mixture simmer for 3-4
   hours, or until the meat is very tender.
   2. Remove knuckle bone and bay leaf. Add celery,
   carrots, potato, lima beans, and cabbage. Continue to
   simmer about 30 minutes. Add corn and continue to cook
   until all vegetables are tender.
   3. Cool slightly, remove surface fat, then reheat and
   serve.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving