🫙 From the Spice Rack
Summer Vegetable Soup
1 lb Stew meat,lean,1" cubes 1 Beef knuckle bone,cracked 4 qt Water 8 Tomatoes,large,fresh,chopped 2 ts Salt 1 t Pepper 1 Red pepper,hot* 1 Bay leaf 2 Onions,lg,mild,peeled/choppe
maineasy
Ingredients8 items
Ingredients
- 1lbstew meat,lean,1" cubes
- 1beef knuckle bone,cracked
- 4qt water
- 8tomatoes,large,fresh,chopped
- 2ts salt
- 1t pepper
- 1red pepper,hot*
- 1bay leaf
Directions
- 1
1 lb Stew meat,lean,1" cubes 1 Beef knuckle bone,cracked 4 qt Water 8 Tomatoes,large,fresh,chopped 2 ts Salt 1 t Pepper 1 Red pepper,hot* 1
- 2
Place beef and beef knuckle in soup pot
- 3
Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion
- 4
Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender. 2
- 5
Remove knuckle bone and bay leaf
- 6
Add celery, carrots, potato, lima beans, and cabbage
- 7
Continue to simmer about 30 minutes
- 8
Add corn and continue to cook until all vegetables are tender. 3