Title: Vegetable Soup #5
Categories: Soup
Yield: 6 Servings

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

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 , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.