Vegetable Soup

by Sue Zelickson, Tastemaker in Residence - This soup recipe is from a Minneapolis Institute of Art, Collectors Cookbook. Recipe author is Mrs. John E. Andrus III.

Ingredients

4 outside cabbage leaves

4 large Spanish onions

2 large carrots

3-4 celery stalks

2 Tbsp butter

1 1/2 quarts beef stock

1 lb stew meat

1/4 cup chopped parsley

1/4 tsp rosemary

1 bay leaf

1/2 tsp sugar

Worcestershire

2 1-lb cans tomatoes

salt & pepper

leftover vegetables (optional)

Instructions

1. Chop cabbage, onions, carrots and celery. Saute’ individually in small amount of butter.

2. Add these to beef stock and meat that has been cooked with stock. Add parsley, rosemary, bay leaf, sugar, Worcestershire and tomatoes.

3. Salt and pepper to taste. Simmer gently 1 hour. Add leftover vegetables.

Cook’s Note - Improves when made in advance.