VEGETABLE SOUP WITH MEAT

Vegetable Soup With Meat image

Provided by Trish Hall

Categories dinner, soups and stews, main course

Time 2h15m

Yield 20 cups

Number Of Ingredients 12

Ingredients

20 cups water
3 pounds veal neck bones
2 pounds boneless chuck, cut into small cubes
2 cups canned whole tomatoes
2 large onions, chopped (2 cups)
6 ribs celery, diced (3 cups)
4 potatoes, peeled and diced (3 cups)
5 carrots, scraped and diced (2 1/2 cups)
3 cups broccoli stems, peeled
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup chopped parsley

Steps:

In a big soup pot, put the water, bones and meat. Bring to boil. With hands, crush tomatoes into chunks; add to pot. Add onions, celery, potatoes, carrots and broccoli stems. Simmer 1 1/2 hours, occasionally skimming foam off the top.
When nearly done, remove bones from soup, cut meat off the bones and return meat to soup. Discard bones. Just before serving, salt and pepper to taste, and garnish with parsley.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 1541 milligrams, Sugar 4 grams, TransFat 0 grams