Vegetable Soup

Author

Unknown

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Recipe

Measurements	Ingredients
1	Knuckle Bone
1	Soup Bone with meat, or cheap Beef Ribs
As Needed	Onion
As Needed	Garlic
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

1. In a pressure cooker or large stockpot, combine the knuckle bone, soup bone with meat (or beef ribs), onion, and garlic.
2. Cover with “quite a lot of water” and cook for “quite awhile” until a rich broth has formed.
3. Remove the bones from the pot. Let the broth cool completely.
4. Once cool, skim the fat from the surface of the broth.
5. Return the skimmed broth to the pot and bring back to a simmer.
6. Add the large can of tomatoes, chopped celery, cabbage, and carrots. Season with salt to taste.
7. Add a small amount of noodles or macaroni for flavoring.
8. Cook until all the vegetables are tender.

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Note

The author suggests asking the butcher for a knuckle bone and having them crack it for you. This forms the base of a rich broth.

“you can add anything else to suit yourself.” A variation for a simpler “noodle soup” is also mentioned: follow the same broth-making process but add only tomatoes and noodles.

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