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Ingredients:
1 1/2 lbs. shin-bone meat or 1
1/2 to
2 lbs. stew meat
1 lg. can reg. tomatoes
2 bay leaves
1 tsp. black pepper
Sm. amt. basil
1 lg. onion, diced
3 stalks celery, diced
4 to 5 potatoes, cut up
6 carrots, sliced
1/2 head cabbage, sliced thinly
Salt, if desired
Direction:
Put shin-bone meat, onions,
celery and garlic in a large 4 quart pan. Cover with water,
tomatoes and spices. Pan should be 3/4 full. Bring to a boil,
then let cook slowly for 1 1/2 hours or until meat is tender.
Add the vegetables and continue cooking. Separate the meat
from the bone and add meat back to soup. Add more liquid to
fill pan. Cook until vegetables are tender, 1/2 hour. Serve
with dark bread.
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For
Details about Ingredients , check your nearest American Store
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