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Beef Vegetable Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF VEGETABLE SOUP
 Categories: Soups, Beef
      Yield: 6 Servings
 
      1    Text Only
 
  Wash soup bones.  Put on aluminum lined tray and brown in a 400F oven
  until well browned on both sides.  Put bones in soup pot, drain
  grease and then get as much of the browned bits as possible using a
  little water to help them along.  Add water until the bones are well
  covered. Turn on heat. Add carrots, onions, celery, tomatoes
  (whatever goes with the soup) some salt and pepper and let simmer
  most of the day. Remove bones and chop what meat there is.  Throw out
  the vegetables and skim off as much fat as possible (if left in
  refrigerator overnight it will come to the top and get hard and can
  be removed easily).  Put chopped meat back, add 3 quarts whole
  tomatoes (mashed), a couple of cubed potatoes, and about a half
  package of frozen mixed vegetables.  Let simmer until potatoes are
  done and until needed. The soup is better the next day. Cooked
  noodles can be added.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
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