Old Fashioned Vegetable Beef Soup
INGREDIENTS
  • Servings: 8-10
  • 1 large beef soup bone
  • 2 lb. stew beef, cut into bite-size chunks
  • 2 (14 oz.) cans stewed tomatoes (reserve liquid)
  • 1 (10 oz.) pkg. frozen diced carrots
  • 1 (10 oz.) pkg. frozen green peas
  • 1 (10 oz.) pkg. frozen whole kernel corn
  • 1 (10 oz.) pkg. frozen lima beans
  • 4 ribs celery, diced
  • 5 medium diced potatoes
  • 1/4 cup red vinegar
  • 4 beef bouillon cubes
  • 4 qt. water
  • garlic powder to taste
  • salt and pepper to taste
DIRECTIONS
  1. Fill Dutch oven or any suitable container of your choosing with 4 quarts of water. Add soup bone and stew beef to water along with vinegar. Allow stew beef and bone to boil at medium heat until tender, about 1 hour.
  2. Add carrots, green peas, corn, lima beans, celery and bouillon; cook about 40 minutes over medium heat until vegetables are tender. Add potatoes and cook until fork-tender. **Remove soup bone. Reduce heat and gradually add tomatoes with juice, salt, pepper and garlic powder. Simmer gently over low heat for approximately 30 minutes. Serves 8 to 10 portions.
  3. **Soup bone may be frozen.
  4. Variation:
  5. One (40 ounce) package of frozen mixed vegetables could be used instead of separate bags of vegeta-
  6. bles. This soup may be frozen.
RECIPE BACKSTORY
Variation: One (40 ounce) package of frozen mixed vegetables could be used instead of separate bags of vegetables. This soup may be frozen.