This recipe came from my mom. It is straight from the late 1970's -- Nothing fancy but great comfort food. Our recent cold snap (it dropped below 60 degrees!) made me crave this warm and yummy soup. I have about 18 containers of this in my freezer as we speak.
2 lbs. shin beef
1 large soup bone
1 tablespoon salt
4 cups thinly sliced cabbage
1 1/2 cups chopped onion
6 carrots, roughly chopped
3/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 can (12 oz) crushed tomatoes (undrained)
1 bag frozen soup veggies (or mixed veggies if soup veggies not available)
1 paired potato
2 tablespoons chopped parsley (dried)
1 (6 oz) can tomato paste
1/2 teaspoon cloves
1 teaspoon sugar
2 teaspons salt (I add way more salt)
1/2 teaspoon pepper (I also add way more fresh cracked pepper)
(1) Take beef, bone, salt, 4 quarts water and put in a large kettle, cover and bring to a boil.
(2) Skim fat off top
(3) Add cabbage through tomatoes and bring back to a boil. Simmer and cover for 30 minutes.
(4) Add all other ingredients, simmer cover for 3 1/2 hours.
(5) Take meat out and break into bite sized pieces, throw bones away and put meat back into soup.
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