Krieger Vegetable Soup

1. 1

   Simmer the meat, soup bones, water, salt, peppercorns, quartered onions, parsley stalks of celery, 2 cups diced tomatoes and quartered carrots in a covered pan for 4 to 5 hours.

2. 2

   Remove bones and meat.

3. 3

   Discard bones and cut meat in small pieces; set aside to add to stock later.

4. 4

   Strain stock and combine with diced potatoes, sliced carrots, diced celery, snap beans and 1 1/2 quarts diced tomatoes.

5. 5

   Cover and cook until vegetables are tender, but crisp.

6. 6

   Add meat and season to taste with salt and pepper.

No additional tips available.