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Categories:
bones cabbage onions carrots celery frozen peas frozen corn beans beans herbs tomatoes beef broth barley water salt
Viewed: 12 - Published at: 6 years agoIngredients
- 2 lbs stew beef chunks
- 2 -3 marrow, bones
- 2 cups shredded cabbage
- 2 cups diced onions
- 2 cups sliced carrots
- 2 cups chopped celery
- 2 cups frozen peas
- 2 cups frozen corn
- 2 cups frozen baby lima beans
- 2 cups frozen cut green beans
- 1 pot herbs
- 1 (16 ounce) can crushed tomatoes
- 4 (10 ounce) cans beef broth
- 12-1 cup barley (optional)
- 4 -8 cups water (approx enough to cover all ingredients in pot)
- salt and pepper
Method
- Brown beef in (large) 12-quart soup pot.
- Add tomatoes and beef broth then add bones, all veggies and enough water to cover everything (approximately 1 inch from top).
- Bring to boil and add pot herb (i usually put the pot herb in a piece of cheese cloth and tie to side of pot, this way you don't loose it in the soup).
- Turn down to simmer and cook for approximately 2 hours stirring occasionally.
