Directions
Using a 4–6-quart soup pot, bring to a boil over high heat: soup bone, meat, salt, onions and celery with enough water to generously cover meat and vegetables. Reduce heat and simmer until almost tender, about 1½ hours. Add: carrots, rutabaga, kohlrabi and cabbage, simmer gently until vegetables are almost tender, about 15-20 minutes. Add: potatoes, green beans and tomato juice, simmer until all vegetables are tender. Do not overcook vegetables. Serves 4-6 hungry bellies.
Note's
“Mom never made her vegetable soup the same twice in a row. It always varied based on what vegetables were available in the garden at that time. She always served it with saltine crackers with lots of butter. The pot would sit on the back burner all day and we would keep sampling.” Carol
Ingredients
- 1 Large soup bone
- 1½ Pounds cut-up stew meat
- 2 Teaspoons salt
- 2 Medium onions, chopped
- 1 Cup celery, chopped
- 5 Large carrots, bite-size pieces
- 1 Small rutabaga, chopped
- 1 Small kohlrabi, chopped
- 1 Small cabbage head, chopped
- 3 Medium potatoes, chopped
- 2 Cans green beans
- 24 oz. Can of tomato juice.
