Name: Vegetable Soup #5
Ingredients: 1 lb Lean beef; cubed; 2 tb Butter or margarine; 2 lb Marrow bone; cracked; 1 Bay leaf; 1/2 c Celery leaves; 4 Sprigs parsley; 2 ts Salt; 6 Peppercorns; 1 Carrot; pared and sliced; 1 Onion; sliced; 4 qt Water; 1 c Diced carrots; 2 c Chopped onions; 1 c Diced celery; 3 Stalks leek; sliced; 1 c Diced potatoes; 1/2 pk (10-oz) frozen peas or lima beans; 2 cn (1-lb) tomatoes; 1 ts Salt; 2 tb Chopped parsley

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Soup	6	Servings

INGREDIENTS

1	lb	Lean beef; cubed
2	tb	Butter or margarine
2	lb	Marrow bone; cracked
1		Bay leaf
1/2	c	Celery leaves
4		Sprigs parsley
2	ts	Salt
6		Peppercorns
1		Carrot; pared and sliced
1		Onion; sliced
4	qt	Water
1	c	Diced carrots
2	c	Chopped onions
1	c	Diced celery
3		Stalks leek; sliced
1	c	Diced potatoes
1/2	pk	(10-oz) frozen peas or lima beans
2	cn	(1-lb) tomatoes
1	ts	Salt
2	tb	Chopped parsley

INSTRUCTIONS

Brown meat in butter or margarine in large heavy pot. Add bones, bay leaf.
celery leaves, parsley, salt, peppercorns, sliced carrot, onion, and water.
Cover; heat until water boils; remove film from top. Reduce heat; simmer
for 1-1/2 to 2 hours. Strain stock; reserve meat; skim fat from stock
immediately or refrigerate overnight, then remove firm layer of fat. Heat
soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes,
peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer
gently for 3 0 minutes, or until vegetables are tender; add parsley. Yield:
6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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