| Place smells like Gram's house. |
1 2-pound bag of frozen mixed vegetables
1 soup bone
1 to 1 1/2 pounds of stewing beef cubes
2 28-ounce cans of crushed tomatoes
1 large white onion, cut up
2 stalks of celery, cut up
1 clove of garlic (or a spoonful of minced garlic)
2 beef bullion cubes
1 tablespoon of Parsley flakes
1 teaspoon of Basil
1 teaspoon of Thyme
1 teaspoon of black pepper
2 teaspoons of salt
1 soup bone
1 to 1 1/2 pounds of stewing beef cubes
2 28-ounce cans of crushed tomatoes
1 large white onion, cut up
2 stalks of celery, cut up
1 clove of garlic (or a spoonful of minced garlic)
2 beef bullion cubes
1 tablespoon of Parsley flakes
1 teaspoon of Basil
1 teaspoon of Thyme
1 teaspoon of black pepper
2 teaspoons of salt
Put the soup bones in a big (6-quart if you have one, on second
thought, get one), then add the meat and other ingredients in the
order they're listed. Then put in the meat. Sprinkle the spices
over the top. Be generous. Add as much water as will fit, and
turn the crock on Auto (High for two hours, Low after that) and
it will be ready in about 8 hours.
Remove the soup bones and your soup is ready. You waited all
day; go for it.
thought, get one), then add the meat and other ingredients in the
order they're listed. Then put in the meat. Sprinkle the spices
over the top. Be generous. Add as much water as will fit, and
turn the crock on Auto (High for two hours, Low after that) and
it will be ready in about 8 hours.
Remove the soup bones and your soup is ready. You waited all
day; go for it.
| The Soup Chef presents ... Beef Vegetable Soup at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
