Vegetable Soup


Source: Marge Smith (1987)
Prep time: 20 minutesCooking time: 4 hoursTotal time: 4 1⁄3 hours

Ingredients

2 pk
short ribs or beef
2 cn
consomme
6
potatoes
6
onions
6
carrots
8
celery stalks
1 cn
yellow corn
1 cn
tomato sauce (large)
3 cn
tomatoes (quartered)
1 pk
frozen mixed vegetables (large)
1 clv
garlic (chopped)
3 T
Worcestershire sauce
3 T
sugar
 
Salt and pepper

Instructions

Place all ingredients in a deep kettle. Simmer for 4 hours, adding water as necessary. Chill overnight. Skim off grease. Remove bone, cut meat into bite-size pieces and return meat to soup.