BEEF-VEGETABLE SOUP

SERVES 6 to 8

This brings back such wonderful memories from my childhood. My grandmother used to make beef-vegetable soup and preserve it for later in the year by canning. Others in her family did the same for a church fund-raiser and my mother would purchase many jars to put on our shelves. It was all so good. Lots of beef flavor and full of vegetables, most of which came out of their own gardens. But times have changed. First of all, they used to be able to get big, meaty soup bones from the butcher that had so much flavor all they needed to do was cook them in water and use the broth and shred the meat for the soup. I remember seeing those bones, but now I can only find soup bones occasionally, and those are devoid of meat and so white I think they are parboiled. They are usually sold as pet bones. So I make a stock from beef ribs or short ribs that are on sale by browning them in the oven and then simmering them in water and canned broth until the meat is very tender. The flavor comes out the same, it just takes a few extra steps and a lot more expense. As for the vegetables, I can’t get all of them fresh at the same time of year. But that is fine, since some, like lima beans, are very good frozen. So, this is my version of my grandmother’s soup. She would never have added garlic, thyme or marjoram, and I don’t remember her using broccoli or cauliflower. You, too, may alter the soup to your own tastes. If you can get a really good, low-salt beef broth, use that and cook some beef chuck in it. However, if you want the Pennsylvania Dutch version, you must include the dried beans, lima beans, corn, turnips, cabbage and tomatoes, as well as the basic carrots, onions and celery.

INGREDIENTS

Homemade beef stock (see below)

1/4 cup dry northern beans

4 cups water, plus more

2 cans (15 ounces each) whole tomatoes, broken apart, with juices

Salt and pepper to taste

1 teaspoon dried thyme leaves

1 teaspoon dried marjoram leaves

4 cloves garlic, lightly smashed, peeled and coarsely chopped

1 large onion, coarsely chopped

1 large carrot, peeled and diced

1 large celery rib, diced

2 small turnips, chopped small

1 cup shredded cabbage

1 cup small pieces of broccoli florets

1 cup small pieces of cauliflower florets

1 pound green beans, ends removed, snapped into 1-inch pieces

1/2 pound frozen fordhook lima beans

1/2 pound frozen corn kernels

1/2 pound frozen peas

Make stock according to the Beef Stock recipe, but only simmer the ribs for about 1 hour or until just tender. Discard vegetables, pull meat off bones, remove fat and shred meat. Reserve meat for later. Skim fat off of broth.

Meanwhile, place beans in a small pot. Cover with water by about 1-inch. Bring to a boil and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain.

Add dried soaked beans, 4 cups water and tomatoes to stock. Bring to a boil. Add fresh vegetables, salt, pepper, thyme and marjoram. Bring to boil again. Cover, reduce to simmer and cook 50 minutes. Add frozen lima beans, corn and peas. Continue to cook for 20 minutes. Add reserved beef. Cook until all is hot, about 10 minutes. This is even better when it sets, covered, for about 1 hour before serving, or the next day.

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