Sue Middendorf's Vegetable Soup
Sue Middendorf'S Vegetable Soup is an moderately easy dinner. Made with 1 to 2 lb. chuck roast, old celery leaves, 2 onions, 1 can mixed vegetables (with liquid) and 1 can cut up tomatoes (with liquid), this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Into a large pot, put 6 quarts of water, chuck roast, any extra beef bones for flavor, old celery leaves and an onion. Cook, covered, for 1 1/2 to 2 hours, then let it cool.
Remove the meat from the broth.
Strain the broth and discard the vegetables. Put the broth in the fridge for about 2 hours.
Remove the fat when it's hardened and floats on top.
(I usually do this step overnight.)
π· Perfect Pairings
Complete your meal with these
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