Ingredients
- 1 to 2 lbs. beef neck bones
- 1 pound can of tomatoes
- 2 carrots, sliced
- 3 stalks celery with tops, sliced
- 2 med. onions, diced
- 2 med. potatoes, diced
- 3 c. water
- 1 teaspoon salt
- 4 peppercorns
- 3 beef bouillon cubes
- 1 pkg. frzn mixed vegetables (10 ounce.)
- 1 pkg. frzn peas and/or possibly 1 can of green beans
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Vegetable Beef Soup
Servings: 2
Directions
- I like to use my crock pot or possibly if making a super large batch, I use a big roaster and cook it in a 300 degree oven for 6 to 10 or possibly 12 hrs. Put all ingredients into kettle. Cover and cook slowly.
- May be added during last 2 hrs of cooking. This is the recipe used for the church soup suppers.
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