3-4
LBS LEAN STEW BEEF, CUBED SMALL
4-5
CARROTS, SLICED THIN
1-2
POTATOES, CUBED
SEVERAL
STALKS, HEARTS & LEAVES OF CELERY, CHOPPED
1/2
MEDIUM ONION, CHOPPED FINE
3/4
MEDIUM BUNCH of PARSLEY, CUT UP FINE
2-3
BAY LEAVES
2
TBS. WORCESTERSHIRE SAUCE
1
PKG. FROZEN VEGETABLES (Hanover Veg's for Soup are best)
6-8
CANS GOOD QUALITY STEWED TOMATOES (DelMonte are best)
1
CUP UNCOOKED BARLEY
** CONTENTS
OF STOCK POT
APPROX.
4+ QUARTS WATER OR STOCK AND ENOUGH WATER TO = 4 QTS. (Or more or less, for thicker or thinner soup)
** The
real secret of this soup is the Stock. While cutting up veg's
for soup, put all leaves, stumps, stalks and leftovers into
water and simmer along with the soup, covered, in a small pot.
Use enough water to fill whatever covered container you will
freeze it in (approx. 1-2 QTS) and add 1 or 2 Beef Bouillon
Cubes. I do not add meat trimmings, tho' some people do. After
3 hours of simmering, cool and drain liquid into covered container
and freeze. Defrost and use in next batch of soup. It makes
a real difference! The first batch of soup you make will be
really wonderful, but the next batch,
with the Stock Pot added, will be even better!
PUT
STEWED TOMATOES, WATER, & STOCK INTO BIG SOUP POT
ON HIGH HEAT. CUT BEEF INTO SMALL CUBES, TRIMMING OFF ALL
FAT AS YOU GO. ADD ALL OTHER INGREDIENTS AS YOU PREPARE THEM,
PUTTING ALL DISCARDS AND EXTRAS IN THE STOCK POT AS YOU DO.
WHEN POT BEGINS TO BOIL, COVER AND SIMMER, JUST BUBBLING, FOR
3-4 HOURS. SET A TIMER AND STIR EVERY HALF-HOUR TO KEEP IT FROM
STICKING TO THE BOTTOM, WHICH CAUSES A SCORCHED TASTE.
(SALT AND PEPPER TO TASTE.)
COOK
FOR THREE HOURS OR MORE.
It is better the 2nd day.
COOL
SEVERAL HOURS AND THEN FREEZE IN PLASTIC CONTAINERS.
THE ABOVE RECIPE MAKES SEVERAL MEALS WORTH OF SOUP.
This
is a wonderful Winter meal, with bread and a green salad. It
is also
good the rest of the year ‘round. It is thought to cure
ills both physical and emotional!
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