Betty Brooks' Vegetable Beef Soup
Betty Brooks' Vegetable Beef Soup
This was my mom's own recipe. It is by far the best vegetable beef soup I've had.
I've made this soup hundreds of times and am always asked for the recipe. I hope
you try it and enjoy it.
Libby
Make a beef stock of these items:
Bones (use a lot) and include some shank bones with meat. Cover with water, bring to a
boil, reduce heat and simmer for several hours. Skim foam off as needed. (You may need to
add more water) .
Add a yellow onion cut in chunks, some carrots peeled and sliced, and a couple of cups of
sliced celery including the tops.
Then add:
2 turnips diced (Don't omit this even if you don't like turnips..you won't even know they
are there, honest!)
Fresh green beans, cut in inch long pieces (I use a lot)
A couple of sliced zucchini
A couple of cups of corn (fresh or frozen)
1/3 - 1/2 cup pearl barley
I add a half a bag of sliced frozen okra, but if you really don't like it, leave it out
although, like the turnips, I bet you wouldn't even realize it is there. It
doesn't make the soup slimey!)
A very small pinch of ground cloves (don't omit this either!)
A bay leaf
Salt and Pepper to taste.
Simmer for several hours. Remove bones and break up the shank bone meat. Return to
pot.
Skim fat or refrigerate to let it harden on surface, then remove.
Serve with parmesan cheese (important!) and some good sourdough or rolls.
This soup freezes well.
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