All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Beef Soup by the Humphreys
My Mom Found this recipe in the Detroit News on April 1966. The Vice President Hubert H. Humphrey loved to sit down to a family type meal. A meat and potato kind of man. His wife a superb cook made sure he got his favorite food especially Beef Soup.
Mrs. Humphrey wrote: "The recipe that sustains the Vice-President's vim, vigor and vitality. My father used to love to make this. It is now famous because my family husband loves it and has proclaimed it all over the U.S. Low in calories but high in food value, it is especially good for a light supper with fruit salad, a glass of milk, lots of crackers, and dessert."
Ingredients
1 1/2 lbs. stewing beef or chuck steak1 lb. soup bone
1 tsp. salt
1/2 tsp. pepper
2 bay leaves
1 c. celery, chopped
1/2 c. onions, chopped
4 to 5 med. carrots, sliced
1 c. cabbage, chopped
1 lb. 4 oz. can Italian-style tomatoes
1 tbsp. Worcestershire sauce
1 beef bouillon cube
Pinch of oregano or any other herb you prefer
Instructions
Cover meat and bone with water in 3-quart heavy kettle. Add salt, pepper and bay leaves. Heat water to bubbling while preparing vegetables. Turn heat to low. Add celery, onions, carrots, and cabbage. Simmer for at least 2 1/2 hours, or until meat is very tender. Skim; remove bone and bay leaves; cut meat into bite-size pieces. Return meat to soup. Add tomatoes, Worcestershire sauce, bouillon cube and herbs. Simmer for 30 minutes longer before serving....finally, a vegetable soup I like!!!