Maga’s Beef Vegetable Soup

This recipe is a favorite from my childhood, when my mom would always keep some on hand for when I got sick. It’s a hearty, old-fashioned, slow-cooked bone soup, full of nutrition and well-developed flavors. The cabbage melts into the soup by the end of cooking time, adding a silkiness to the broth, while the tomatoes lend an acidic sweetness. Depending on appetites, this soup can produce up to 25 servings and is excellent for freezing. It takes about 5 hours to make, but most of that is hands off and the results are well worth it. And not only does it feed a crowd, it’s also easy on the budget because it’s full of humble ingredients like potatoes, cabbage, bones and frozen vegetables, that together equal far more than the sum of their parts.

2lb beef or venison + 1 package beef bones
1T plus 1tsp salt
1 small cabbage, thinly sliced (for at least 4 cups/1lb)
1.5 cups chopped onion
6 (1/2lb) carrots, peeled and cut into 3” pieces
¾ cup chopped celery
¼ cup chopped pepper
1 can (28 oz) tomatoes, undrained
½ pkg frozen lima beans
½ pkg frozen peas
1 can corn, drained or 2 cups frozen corn
2 peeled potatos, cubed
2T chopped parsley
1 can (6 oz) tomato paste
½ tsp sugar
½ tsp pepper

1) Place meat, bone, salt and 4 quarts of water in a soup pot, cover, bring to boiling and skim surface of foam

2) add cabbage, onion, carrots, celery, pepper and tomatoes

3) bring to boiling and simmer, covered, for 30 mins
4) add other ingredients and simmer, covered, for 3.5 hours

5) remove meat and bone, discard bone
6) cool meat and cut into cubes, if needed, return to soup and refridgerate for several hours
7) just before serving soup, skim fat from surface. Slowly heat soup to boiling and then cool a bit and serve. (I don’t bother to skim fat if using venison)

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