Post by NancyRogers on Apr 26, 2008 12:33:48 GMT -6
1 large soup bone, cracked 3 quarts cold water 4 tablespoons fat 1 green pepper, chopped 1 cup chopped onion 1 1/2 cups chopped celery and leaves 1 cup carrots, finely diced 1 cup turnips, finely diced 2 cups potatoes, finely diced 2 cups tomato juice and pulp 3 teaspoons salt -- or to taste 1/4 teaspoon pepper
Wash the soup bone and be careful to remove all small loose pieces of bone. Put the bone in a large kettle, cover with the cold water, and simmer for 2 hours. Remove the bone from the broth. Cook all the vegetables, except the tomatoes, in the fat in a skillet for about 10 minutes, stirring frequently. Add the vegetables, tomato, salt, and pepper to the broth, and simmer until the vegetables are tender but not broken. Serve the meat with the soup or save it for hash or croquettes. This makes a rather large quantity of soup, but it is equally good reheated and served another day.