Recipe For Vegetable Beef Soup

Vegetable Beef Soup

Ingredients

.....2 pounds beef soup meat
.....2 pounds beef bones
.....2 quarts cold water
.....2 tablespoons salt

.....1 tablespoon mixed pickling spice
.....1 cup sliced fresh carrots
.....1 cup sliced celery
.....2 cups fresh snap beans, in 1 inch lengths
.....3/4 cup fresh corn, cut from the cob
.....3 1/2 cups canned (1 pound, 13 ounces) tomatoes
.....2 tablespoons parsley flakes
.....1/4 cup onion flakes

Preparation

Place first 4 ingredients in a 6 quart saucepan. Tie pickling spice in a bag and add. Cover, bring to boiling point, reduce heat, and simmer 3 hours. Remove spice bag and soup bones.

Trim off all meat that may be on the bones; discard bones. Cut soup meat into small pieces and return to soup kettle. Stir in remaining ingredients. Cover and cook until vegetables are tender, about 1/2 hour. If desired, freeze leftover soup for future use.

Yield: About 1 gallon