Patty's Beef Vegetable Soup

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Ingredients

6 to 8 pounds cross-cut beef shanks

salt

3 stalks celery, diced

3 large carrots, diced

2 medium onions, diced

1 28-ounce can tomatoes, chopped or crushed

1/2 cup chopped parsley

1/2 teaspoon basil

1/2 teaspoon thyme leaves

1/2 teaspoon pepper

1 10-ounce pkg. frozen lima beans

1 10-ounce pkg. frozen corn

1 10-ounce pkg. frozen peas

potatoes, diced (however many you like)

sugar to sweeten a little (it tastes so good with a little sugar)

Procedure

About 3 hours before serving:

In a very large kettle over high heat, heat beef shanks, 2 tblsp. saltand 10 cups hot water to boiling. Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes. Cover; Simmer for 2 hours.

 

I remove the meat at this point and shred it and get rid of the bones. You don't have to do that, but I think it is better and easier to eat. Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp. of salt; cook 30 minutes or until vegetables are tender.

 

To Freeze: Cut meat from the bones (if you haven't already) and discard. Put soup into 1-quart freezer containers, leaving at least

1-1/2 inches head space for expansion. Freezes up to 3 months.

Serving Information

• Serves: 14
• Fat: g
• Calories:

i have been looken in the stores of something colled divinity. and have not found it at all. does some one in here know the recipe for it?  taz101363

 

1 1/2 Lbs. boneless beef - cubed 2 Tbls. vegetable oil 2 tsp. onion salt 1 tsp. garlic salt 1/2 cup white vinegar 1 cup beef broth - low fat okay 1 1/2 qts. water 1 Lb. egg noodles - unprepared
-In large, oven-proof skillet or a Dutch oven, brown beef cubes in oil and salts. -Add vinegar to pan. -Simmer for 5 minutes. -Add beef broth and water to pan. -Cover pan and bake in 350 degree oven for 1 1/2 hours. -Remove from oven, bring to boil on stovetop, and add noodles. -Boil for 20 minutes. Serves 8

Georgia Chili #59665

posted by keen5 4/15/2003
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6 servings 1 hour 35 minutes (30 min prep, 1 hr 5 min cooking) I have tried many chili recipes, trying to find one that suits our family's taste. This is it! I found this in my 1970 Southern Living cookbook. My family doesn't like spicey chili, so I only add 2 teaspoons of chili powder. I have noted my other changes in the ingredients. I leave out the shortening to cut the fat and we aren't big on a lot of celery in our food, so I cut it down to one stalk. This is the only chili that I make now. Prep time is approximate. Servings are generous, so you may be able to serve more than six with this recipe. I freeze leftovers.   1   lb lean ground beef     salt and pepper   1   onion, chopped   3   tablespoons chili powder, divided   1   tablespoon shortening (I leave this out)   2   cups tomato juice   2   stalks celery, diced (I use one stalk)   1   green pepper, diced   1   can tomatoes (I use crushed)   1   can kidney beans (I use 2 cans) 1. Season ground beef with salt and pepper to taste. 2. Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening. 3. Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder. 4. Simmer slowly for 45 minutes, or until vegetables are tender. 5. (If mixture cooks down, add more tomato juice or water). 6. Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.

Homemade chicken and noodle soup.

    Beat till light.3 egg yolks 1 whole egg.

     beat in 3 TBL cold water and 2tsp, salt

     stir in and worl with hands 2 Cups of flour

     Divide dough into 3 parts. Roll each pice as thin as possible on lightly floured board. With a sharp knife cut to desired width and length.Shake out strips.Allow to dry between towels.

   While noodles are drying boil chicked till done.

    Cool chicken and pick off bones,save the juice from chicken. After chicken is picked,Put back in brouth and bring to a boil,add noodles a handfull at a time and keep stiring Cook on med heat for 20 minutes or till noodles are done.

   Good served with mashed potatoes and homemade bread.

 

                Kim Gwynn