Vegetable Beef Soup
“My mother cooked from the garden. Usually she put in our soup whatever she had a lot of, plus a beef bone to give it flavor. Now the women use a lot of hamburger.”
The ingredients vary according to the day and season. Some Amish cooks can gallon jars of vegetable soup. It’s a way to avoid wasting what can’t be eaten as food grows in excess in bountiful gardens. It’s also a deposit against drop-in company or a hectic day when housework interferes with food preparation.
The seasoning in soups, as well as most warm dishes eaten by the Amish, is usually limited to salt and pepper. If any ingredient is added to the vegetables, meats, and milk, it is most often sugar.
In general, people prefer mild food; one spicy exception is the wide use of horseradish, especially with meats.
Ingrediënten
- 1 beef soup bone
- 1½ tsp. salt
- 2 quarts water
- 2 cups potatoes peeled and diced
- 2 cups carrots sliced
- 1 cup celery chopped
- 1 cup cabbage shredded
- 2 cups peas
- 2 cups green beans
- 2 cups lima beans
- 2 cups corn
- 2 cups tomatoes or tomato juice
- ½ cup rice
Instructies
- Cook soup bone and salt in water until meat is tender.
- Remove from broth, take meat from bone and cut into small pieces.
- Set meat aside.
- Add first four vegetables and cook until tender.
- Add remaining ingredients and cook until all vegetables are soft.
- Stir in meat and serve.
--------------------------------------------------------------------------------------------------
