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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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From Jewel Girardeau, who lived next to my Grandfather, Brad Armendt Sr. Her husband Jim was both our family's friend, and lawyer for many years. Ingredients:
3 lbs beef, with bone |
2 quarts water |
1 onion, chopped |
1 (6 ounce) can tomato paste |
2 cups fresh tomatoes |
6 sprigs parsley |
2 cups cabbage, chopped |
1/2 cup barley or 1/2 cup rice |
4 carrots, sliced thin |
2 cups green beans |
1 cup potato, diced |
1/2 cup celery, chopped |
1/2 teaspoon white pepper |
1 tablespoon beef base or 1 tablespoon beef bouillon granules |
Directions:
1. Cut half of meat from bone and brown. Add water and bone with remaining meat and onion. Simmer 2 1/2 hours.
2. Remove bone, cut meat off in bite size chunks and return to broth. Add tomato paste, tomatoes, barley or rice, vegetables and soup base. Simmer 1 1/2 hours.
3. Season with salt and pepper, as desired.
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