Vegetable Soup

📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Soups A classic, rustic vegetable soup built on a rich, slow-simmered beef bone broth. This vintage recipe from the Gail Collection is highly customizable and perfect for utilizing fresh garden vegetables.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	3 hours	1 hour	6–8 Servings

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🔪 Key Equipment

• Pressure cooker or large stockpot
• Skimmer
• Chef’s knife
• Cutting board

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Ingredients

For the Broth

Measurements	Ingredients	Prep / Notes
1	Knuckle Bone	cracked by butcher
1	Soup Bone	with meat, or cheap Beef Ribs
As Needed	Onion
As Needed	Garlic

For the Soup

Measurements	Ingredients	Prep / Notes
1 large can	Solid pack Tomatoes
As Needed	Celery	chopped small
As Needed	Cabbage	chopped small
As Needed	Carrots	chopped small
To Taste	Salt
A few	Noodles	or Macaroni

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Instructions

Step 1: Prepare the Broth

1. In a pressure cooker or large stockpot, combine the 1 knuckle bone, 1 soup bone with meat (or beef ribs), onion, and garlic.
2. Cover with water and cook until a rich, deeply savory broth has formed and the meat is tender.
3. Remove the bones from the pot. Let the broth cool completely until the fat solidifies on top.
4. Once cool, skim the solidified fat from the surface of the broth.

Step 2: Simmer the Soup

5. Return the skimmed broth to the pot and bring back to a gentle simmer.
6. Add the 1 large can solid pack tomatoes, and the chopped celery, cabbage, and carrots. Season with salt to taste.
7. Add a few noodles or macaroni for flavoring.
8. Cook until all the vegetables are tender and translucent, and the pasta is cooked through.

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💡 Make-Ahead & Storage: The broth can be made 1-2 days in advance and kept in the refrigerator, which makes skimming the fat even easier. Store the finished soup in an airtight container for up to 4 days.

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Original Recipe Scan