Vegetable Soup

1. 1

   Place the beef in soup kettle with 2 1/2 quarts of water.

2. 2

   Add 1 tablespoon of salt, pepper, celery leaves and 1 chopped onion. Combine bay leaves, oregano and thyme.

3. 3

   Tie in a cheesecloth bag and drop into kettle with meat.

4. 4

   Cover and simmer for at least 3 hours.

5. 5

   Remove celery leaves.

6. 6

   Remove meat from bones; cut into bite size pieces and add to stock.

7. 7

   Then add potatoes, carrots, green beans, cabbage, chopped onion and 1 tablespoon of salt. Simmer for 1 hour.

8. 8

   Add 2 cups water, tomatoes, sugar, corn, lima beans and 1 1/2 tablespoons salt.

9. 9

   Cook for 1 hour.

10. 10

    Remove cheesecloth spice bag before serving.

11. 11

    Yields 6 quarts.

No additional tips available.