Vegetable Soup

Mrs. Lyman McDonald
Looking at Cooking with Mildred Swift

  • 1 1/2 or 2 pounds brisket
  • 2 medium onions, chopped
  • 1 No. 2 can tomatoes
  • 1 carrot, chopped
  • 1 cup sliced okra
  • 1/4 macaroni or spaghetti
  • 1/2 cup chopped celery
  • parsley
  • salt, pepper
  • any other vegetables you desire

Cover brisket with 2 or more quarts of cold water. Simmer until the meat falls from the bone. Add carrots and celery, and cook 15 minutes. Add tomatoes and other vegetables are tender. Serve in bowls over a scoop of streaming rice. Salt and pepper


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