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Beef and Vegetable Soup

Vivian Rudeen
Ingredients Instructions

Ingredients
  

  • 2 pounds shin of beef
  • large marrow bone
  • 1 tablespoon salt
  • 4 cups cabbage thinly sliced
  • 1 1/2 cups onion chopped
  • 6 carrots cut in 3-inch pieces
  • 3/4 cup celery chopped
  • 1/4 cup chopped green pepper
  • 28 ounces tomatoes undrained
  • 5 ounces frozen lima beans
  • 5 ounces frozen cut green beans
  • 5 ounces frozen peas
  • 12 ounce can whole kernel corn drained
  • 1 potato pared and cubed
  • 2 tablespoons parsley chopped
  • 6 ounces tomato paste
  • 1/2 teaspoon ground cloves
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Instructions
 

  1. The day before serving: place beef, marrow bone, salt and 4 quarts water in large kettle. Cover and bring to a boil. Skim surface. Add cabbage, onion, carrots, celery, green peppers and tomatoes. Bring to boil, simmer cover for 30 minutes. Add remaining ingredients, simmer covered for 3½ hours. Remove meat and bone. Discard bone. let meat cool. Cut into cubes and add to soup. Refrigerate overnight. Next day, remove fat and heat to boiling.