Pres. Eisenhower Vegetable Meat Soup
Created by dienia b on May 11, 2021
- Servings: 12
- Prep Time: 1d
- Cook Time: 4h
- Recipe #36931
Ingredients
- 1 pound beef soup bone,cracked
- 1 pound beef stew meat ,(or mutton), chopped small
- 1 pound chicken wings,(and backs)
- 4 ounces cooked barley,(or rice),(1 cup)
- 1 can (28 ounces) tomatoes,(1 quart jar )
- 1/2 cup frozen peas ,(or green beans)
- 1 pound potatoes,peeled,chopped (2 normal sized potatoes)
- 3 stalks celery,chopped
- 1 cup onions,chopped
- 3 carrots,chopped (normal sized )
- 1 turnip,chopped
- 1/2 cup frozen corn ,(he said canned)
- 1 cup cabbage,shredded (he said a handful)
- 1 tablespoons worcestershire sauce
- 1 teaspoons salt
- 1/2 teaspoon pepper
How to Make
-
Step 1: Day before
-
Step 2: Add beef bone,beef, chicken to pot with water ,(to cover)
-
Step 3: Add a few pieces of onion and salt and pepper
-
Step 4: Boil for several hours until meat falls off bone
-
Step 5: Use a large colander
-
Step 6: And drain into large container
-
Step 7: Take out meat pieces and chill for tomorrow
-
Step 8: Chill overnight so it jellies and then remove fat
-
Step 9: Next day
-
Step 10: Add back to stockpot
-
Step 11: Add potatoes turnips cabbage and Carrots
-
Step 12: Boil until vegetables are 1/2 cooked about 20 minutes
-
Step 13: Then add tomatoes,onions,corn, peas and celery
-
Step 14: Simmer 20 more minutes
-
Step 15: Add Worcestershire sauce cooked barley and salt and pepper to taste
-
Step 16: Cook 10 more minutes
-
Step 17: Add a few pieces of meat to each bowl when serving( I would just add it back when adding frozen vegetables)
Nutritional Facts
- Serving Size: 1 (309.9 g)
- Calories 381.7
- Total Fat - 12.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 109.7 mg
- Sodium - 1312.6 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 6.9 g
- Sugars - 8.2 g
- Protein - 25.7 g
- Calcium - 65.1 mg
- Iron - 5.2 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.3 mg