No Soup For You!

Ah yes the cold days of Winter. At some point they should arrive in New England. Wednesday was almost balmy and in the 50s. Typically this time of year we bust out the beef vegetable soup recipe and despite the weather, like bears going to hibernate, we felt the seasonal call of soup.

Beef / Vegetable Soup

8 cups of water
6 carrots
1 head or so of cabbage shredded
10 oz bag of corn
10 oz bag of green beans
4 or so stalks of celery
1 large and in charge onion
1 1/2 of beef chunks (usually called stew beef in the grocery)
3 or so potatoes
1 large can of stewed tomatoes
salt and pepper to taste
parsley
egg noodles (to serve on the side)

In a large pot bring 8 cups of water to boil and add the beef, celery and carrots. Reduce to simmer and continue to simmer for 2 hours. Skim the soup and stir occasionally.

Bring back to a boil add remaining ingredients except for parsley. Reduce to simmer and continue to simmer for an additional hour, add parsley prior to serving and serve on top of the egg noodles.