Grandma's Vegetable Soup

Day 1:

• 3 neck bones
• 3 beef short ribs
• 5 Quarts water
• 3 pounds bone in beef chuck roast
• 1 Large bay leaf
• Dash oregano & thyme
• Salt & pepper to taste

DAY 2:

• 1 Quart whole tomatoes (undrained and chopped)
• 2 Large celery stalks chopped
• 3 Large carrots chopped
• 2 Medium yellow onions diced
• 1 Large potato---all chopped and fine
• 1 Cup uncooked rice or half rice grits and half medium grain rice
• 1 Package 10oz frozen mixed vegetables (Picsweet corn, carrot, green beans, and peas)
• 1 Cup cabbage chopped fine
• 1 Can corn (drained)
• 1 Can green beans (drained)

DAY 1:

1. Add all ingredients (listed above) for DAY 1
2. Then simmer most of the day
3. Refrigerate (COVERED) overnight

DAY 2:

1. Remove fat from top of soup
2. Strain broth to attain a clear liquid and remove any remaining fat
3. Cut fat from meat and discard
4. Chop the rest of meat into bite size pieces and put back in broth
5. Add tomatoes, celery, carrots, onions, potato, rice, mixed frozen vegetables, cabbage, corn, and green beans
6. Simmer about 3 hours or more. The stock is the secret, good bones and good beef, makes all the difference
7. Serve with buttered crackers or crusty bread