Mom's Vegetable Beef Soup - Susan Wolf Shelton

My mother made this soup throughout my childhood in the 1950's. This is not a soup for the faint of heart. There is time and work involved. It was made in a 12 qt pot. I still make the same amount and freeze in portions. In this soup the vegetables are put through a grinder. She had an old metal grinder that attached to the kitchen table with a vice. Today I use a food processor.

Mother's Vegetable Beef Soup

• 3 pounds of boneless chuck.
• 2 pounds of shin with a marrow bone
• 6 marrow bones
• 1 1/2 pounds of carrots
• 2 large leek
• 2 bunches of scallions
• 3 onions
• 1 1/2 pounds of green beans
• 1 parsnip
• 1 white turnip
• 1 bunch parsley
• 4-28 ounce whole tomatoes
• 3/4 bunch celery
• 1 10 ounce box of green peas
• 1 10 ounce box succotash
• water
• V-8 juice
• 1 tabsp salt
• 1 tabsp sugar
• Pepper

First make stock-Place all meat and bones in pot. Just cover with water.
Cook till meat is soft, skimming occasionally. Remove meat from pot

While stock is cooking, grind all vegetables except box veggies.
When stock is done and meat is removed from broth, add all the ground vegetables, tomatoes, and V-8. The amount of V-8 is according how thick or thin you like it.
Cook slowly for 2 hours. After the 2 hours curt up the meat and add to pot with the box vegetables.
Cook for another 30 minutes.

The fresh green beans are essential here. 

This soup will have a wonderful beefy fresh vegetable flavor. She always made it 2 days ahead and refrigerated it. She would then skim any fat that had collected at the top