| Fresh Vegetable Beef Soup
3 tablespoons of butter or margarine
4 pounds of beef shin, bone in sliced
2 pounds of beef marrowbones, sliced
4 quarts of water
two 10 1/2 ounce cans of beef bouillon, undiluted
2 cloves garlic
2 onions, quartered
4 celery tops
2 parsley sprigs
5 large tomatoes, quartered
1 cup of sliced carrots
2 bay leaves
1 1/2 teaspoons of thyme leaves
6 whole black peppercorns
1 tablespoon plus 2 teaspoons of salt
1/2 teaspoon of ground allspice
2 cups of chopped onion
2 cups of chopped celery
1/2 cup of chopped parsley
2 cups of sliced carrots
3 cups of chopped cabbage
2 cups of green beans, cut into 1 inch pieces
3 cups of cubed potatoes
1/2 teaspoon of coarse black pepper
Toasted bread strips
In a large kettle melt butter and brown shin meal slowly on all sides. Add beef marrowbones, water, beef bouillon, garlic, onion quarters, celery tops, parsley sprigs, tomatoes, 1 cup of sliced carrots, bay leaves, thyme leaves, peppercorns, 1 tablespoon of salt and allspice. Bring to boiling. Cover, reduce heat slightly and boil gently 2 1/2 hours.
Strain stock, discarding vegetables if desired. Life out meat and marrow bones.
Cut meat into small pieces, return to stock. Remove marrow from bones with small spatula, reserve.
Add the remaining chopped onion, chopped celery, chopped parsley, 2 cups of sliced carrots, cabbage, green beans and potatoes to kettle. Season with remaining 2 teaspoons of salt and coarse black pepper. Bring to boiling , cover, reduce heat and simmer about 1 hour, until vegetables are very tender. Serve reserved marrow spread on bread strips with soup. Makes about 7 quarts |
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