vegetable beef soup from old Better Homes and Garden cookboo

[Judith G]

i'm looking for the recipe from the Better Homes and Garden cookbook called Beef Vegetable soup or Vegetable beef soup. Mom used to make it when we were kids but the page is missing from the cookbook. Its the one that looks like a binder with the red and white checkered cover. Anyone have one out there?

Thanks

Judith

[Molly53]

How old would the cookbook be?

[Judith G]

Probably the 70's. I have it still but its in pretty rough shape, considering it is in the form of a binder. With lots of hard wear the pages fall out pretty easily. I've tried to keep the recipes by writing out the ones I love, but of course that page is missing.

[foodtvfan]

I have the Better Homes and Gardens New Cook Book, copyright 1981. It is in a 5-ring binder with a red and white checked cover, the same as the older version. This is the recipe for “Old Fashioned Vegetable Beef Soup”. Hopefully it is the same recipe that was printed in the older version of the cook book. No matter what it sounds so good I plan on making a pot of it soon! Posted exactly as written in the cook book.

Old-Fashioned Vegetable Beef Soup
Better Homes and Gardens New Cook Book 1981

In a large skillet or Dutch oven combine 3 pounds beef shank crosscuts; 8 cups water; 4 teaspoons salt; 1/2 teaspoon dried oregano crushed; 1/4 teaspoon dried marjoram, crushed; 5 whole black peppercorns; and 2 bay leaves.
Bring mixture to boiling; reduce heat.
Cover; simmer for 2 hours.
Remove beef; when cool enough to handle, cut off meat and coarsely chop. Discard bones.
Strain broth; skim excess fat.
Return broth to kettle.
Cut corn from 4 fresh ears of corn (or use one 10-oz. package frozen whole kernel corn).
Stir the chopped meat, corn, 3 tomatoes, peeled and cut up; 2 medium potatoes, peeled and cubed;1 cup fresh or frozen cut green beans; 2 medium carrots, sliced; 2 stalks celery, sliced; and 1 medium onion, chopped, into the broth.
Cover; simmer 1 hour.
Season to taste with salt and pepper.
Serves 10 to 12.

[Dee514]

From BH & G "New Cookbook" my edition is a bit older (1963) and the recipe is a little different (recipe copied exactly as printed in my cookbook):

"Old Fashioned Vegetable-Beef Soup"

3lbs beef shank
1 1-pint 2-ounce can tomato juice
6 cups water
1/3 cup chopped onion
4 teaspoons salt
2 teaspoons Worcestershire sauce
1/4 teaspoon chili powder
2 bay leaves

1 1-pound can (2 cups) tomatoes
1 cup diced celery
1 8 3/4-ounce can whole kernel corn
1 cup sliced carrots
1 cup diced potatoes
1 10-ounce pkg frozen limas

Combine meat, tomato juice, onion, seasonings and 6 cups of water in a soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes; strain broth and skim off excess fat. Add meat and vegetables (to broth), cover and simmer 1 hour. Serves 8

[Judith G]

I believe this is the right one. Thank you sooooo much,

Judith

[Judith G]

Now that I read this...it may be it. If I recall correctly we did use tomato juice not tomatoes. I'll just have to make both I guess. I really appreciate your help

Judith

[foodtvfan]

Hi Judith I made the Old Fashioned Soup recipe I posted from my 1981 cook book and it is absolutely delicious. Think I will try the other version too sometime. My family loves homemade soups.