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Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 1 1/2 lb. beef bones
- 3 carrots, peeled and diced
- 1 small onion, diced
- 1 large potato, peeled and diced
- 1 celery stalk, washed and diced
- 1 (8 3/4 oz.) can corn
- 1 (8 oz.) can cut green beans
- 1 (1 qt. 14 oz.) can tomato juice
- 1 tsp. salt
- 1/4 tsp. pepper
Method
- Put all ingredients in large pot.
- Add one tomato juice can full of water.
- Liquid should cover vegetables and bones.
- If it doesn't, add little more water.
- Put soup pot over high heat and bring to a boil, then immediately turn down heat.
- Take a spoon and carefully scoop foam off top of soup and throw away.
- Cook soup, uncovered, at a simmer.
- Don't let it boil.
- Simmer for about 3 1/2 hours so flavors have a chance to mingle.
- Stir once or twice during cooking.
- Makes about 3 1/2 quarts.
