Recipe - Brides Vegetable Soup

1 Soup bone; if available
4 pound Chuck roast; cut into chunks
2 Ribs and tops of celery;
chunked
1 lg Onion; chunked
3 qt Water
1 tablespoon Salt
One half teaspoon Pepper
2 Bay leaves
One half teaspoon Dried oregano
One half teaspoon Dried thyme
5 Carrots; minced
1 lg Onion; chunked
3 Ribs and tops of celery;
chopped
32 ounce Frozen mixed vegetables
1 tablespoon Salt
2 cup Water
4 cn Tomatoes; cut up
2 md Sized potatoes; chunked
One half teaspoon Salt
1 teaspoon Sugar

1. In a large pot combine the first 10 ingredients.

2. SIMMER for 1 One half to 2 hours. Add water as needed.

3. Remove meat. Remove bone if using one.

4. Strain stock and skim top.

5. Add carrots, onion, celery, mixed veggies and salt.

6. Simmer for 30 minutes

7. Add 2 cups water, tomatoes, potatoes, salt and sugar. Correct seasonings
to taste and add boiled meat.

8. Simmer for another 30 minutes or until potatoes are tender. Add water if
needed.

It will be wonderful. Freezes well; however, I don't think potatoes freeze
too well, and I prefer to remove them before freezing. Freshly boiled
potatoes can be added when serving defrosted soup.

Chet b. chebeck@aol.com Sept. 20th 6:03 pm
Posted to recipeludigest Volume 01 Number 231 by RecipeLu
recipelu@geocities.com on Nov 09, 1997