St. John's Antique Show Vegetable Soup Recipe
Recipe Ingredients
2 lb. shin beef
2 pkgs. marrow bones (6-8)
2 qts. tomatoes (2 lg, plus 1 sm. can)
3 (6 oz.) cans tomato paste
3-4 carrots, sliced
2 lbs. frozen mixed vegetables for soup
Water
3 bay leaves
1 1/2 c. cabbage (1/2 head), chopped
4 lg. potatoes, diced
1/2 c. pearl barley, softened in 2/3 c. warm water
3 lg. onion, chopped
Seasoning (salt, pepper, Accent)
2 tbsp. sugar
2 tbsp. soy sauce
4 dashes of Tabasco (or to taste)
2 tbsp. Worcestershire sauce
4 tbsp. A-1 sauce (or to taste)
Cooking Directions
Put first 6 ingredients in 3 gallon pot. Add water to within 3" of top. Add salt, pepper, Accent and sugar. Bring to boil and simmer for about 3 hours, stirring occasionally. Add barley. Stir frequently after this to prevent barley from sticking. One hour later, take out meat and bones. Add cabbage. Cut up meat and chop marrow from bones. One hour later, add frozen vegetables. One hour later, add potatoes. Take out bay leaves. Add boiling water as necessary. Cook until vegetables are done. Add meat and marrow. Season. This is the most important part. Keep adding seasoning until proper flavor. Soup freezes well, but have to adjust seasoning before serving.
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