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Title: Best Ever Vegetable Soup
Categories: Penn Soup
Yield: 1 Servings
| 1 | lg | Meaty beef bone |
| 2 | md | Potatoes; sliced |
| 3 | Carrots; sliced | |
| 1/2 | c | Cabbage; sliced |
| 1 | c | Celery; chopped |
| Salt and pepper | ||
| 1/3 | c | Raw rice |
| 1 | sm | Onion; sliced |
| 1 | c | Green beans; cut up |
| 1/2 | c | Green peas |
| Lots of parsley |
1. Boil the beef in enough water to cover, plus 2 additional quarts until the meat falls off of the bone. 2) Add the rice and boil for 15 mintues, then add the vegetables and continie boiling until they are tender but not mushy - about 20 minutes. 3) Cut the meat into bite sized pieces, keeping it hot in the soup. 4) Add the parsley and serve.
Posted to MM-Recipes Digest V4 #10
Recipe by: Food that Really Schmecks
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