Edith’s Vegetable Beef Soup
As a kid I wasn’t fond of this soup (actually more like a thin stew) but as an adult I *love* it! Lorraine likes it as well, and I don’t make it often enough.
Mom’s Vegetable Beef Soup
- 4 to 6 lbs soup bones with some meat
- large onion, coarsely chopped
- 1/2 cup parsley
- salt & ground black pepper
- 1/4 cup barley
- 18 oz can stewed tomatoes, broken up
- 1 cup whole kernel corn, frozen
- 1 cup peas, frozen
- 1 cup green beans, frozen
- 1 cup Lima beans
- 1 cup chickpeas
- 2 carrots, cut in 1/4″ cubes
- 2 medium potatoes, cut in 3/8″ cubes
- 1 cup macaroni (optional)
Place soup bones in large pot. If there is not much meat on the bones, add some low-grade beef. Add enough water to cover, bring to boil & skim the surface to remove scum. Add onion, parsley, salt & pepper. Simmer until meat is cooked, about an hour. Remove meat and reserve, strain broth. Refrigerate broth. When cold, skim fat off top.
Bring broth to a boil. Cut reserved meat into bite sized pieces. Add meat to broth, along with all remaining ingredients. Simmer until carrots & potatoes are cooked. If desired, add macaroni during last 10 minutes of cooking.