My Gramma's Vegetable Soup

My Gramma's Vegetable Soup

Judy Cullen 4.12.20

Originated from a spiral bound notebook where my Mom (Elizabeth Ann Cullen, nee Bell) wrote down the recipes of her Mother, my Grandmother (Lillie H. Bell, nee Betsinger) in the early-to-mid 1940s. 

Some references in the recipe are of the time, and things like the soup bone referred to may take a bit of creativity. Several substitutions are possible. It's really yummy soup!

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Soak a meaty soup bone (ask the butcher for a beef knucklebone with meat on it, and have him crack the bone.) in salt water for about 20 minutes. Then, if you have a pressure cooker, cook the bone in the water it soaked in for about 30 minutes. If not, simmer in a Dutch oven for several hours. Either way, a little time more or less won't hurt a thing.

When there's a spare moment, gather together the vegetables and cut them up.  You will need these vegetables:

• 1 stalk of celery chopped into small pieces, leaves and all.
• 2 carrots, scraped and sliced into small pieces
• 1 large onion chopped
• 1/2 small head of green cabbage, chopped
• 1 large can of tomatoes (JC Note: if you buy pre-diced, that works just fine)

Add tomatoes to the beef bone and stock. When it comes to a boil. add 1/4 cup of brown rice. Half an hour later, or anytime really, add the vegetables and turn to low simmer for about half an hour, just long enough to lightly cook the vegetables, leaving them a little crisp.

Additional JC Notes:

• the original recipe did not specify when the soup bone was removed, but I think it is safe to say that before serving might be advisable.
• The original recipe also did not specify seasoning, because that's how Gramma cooked.  I'm sure she used them, she just didn't write them down, or Mom didn't.  I put in a couple of bay leaves early on, and have often put garlic in with the soup bone/meat a the very beginning. Beyond that salt, pepper to taste, possible some parsley, and a splash of lemon juice.