125 Vegetable Soup

INGREDIENTS

INSTRUCTIONS

Cook the meat and bone in 6 c. of water under a tight lid for several
hours. Just before the meat is done, add the kitchen bouquet of celery
tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add
the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion,
and cook until done. When the meat is done, remove it from the soup to be
served as a side dish with horseradish or tomato gravy.  Keep the meat hot
while noodles cook in the soup. Add a little paprika just before serving
the soup.
Recipe By     : Anna Horvath
Posted to Digest eat-lf.v096.n178
Date: Sat, 05 Oct 1996 00:15:35 -0400
From: "Sharon L. Nardo" <snardo@onramp.net>
NOTES : Dyers. Anna Horvath
The San Bernardino Cookbook
Last modified by jcg on June 27, 1996

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