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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 10 |
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Another one of my Grandmother's famous soups that she would serve to her customers in her restaurant. Ingredients:
2 -3 lbs beef roast or 2 -3 lbs pork roast |
3 -4 potatoes, peeled and cubed |
4 -5 stalks celery, cubed |
3 -4 carrots, cut in chunks |
1/2 head cabbage, cored & cut in chunks |
1 onion, cut in chunks |
1 (12 ounce) can whole tomatoes, cut up |
salt & pepper |
Directions:
1. Cover one blade roast and suet with water. Cook until tender.
2. Add a few slices of onion and celery for flavor.
3. Remove the meat.
4. Add all your vegetables in chunks.
5. Cook vegetables until tender. Add one large can of whole tomatoes.
6. Then add the meat back into the soup.
7. Cook 10-15 minutes longer or until vegetables are tender.
8. Then serve and enjoy.
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