Nancy Johnson’s Beef Vegetable Soup
Nancy Johnson was the mother of a friend of mine when I was a little girl living in Fargo. This is her soup recipe. I am so glad she shared this recipe oh so many years ago. It has always been called Nancy Johnson’s soup and I have eaten it every winter since I was eight. It is by far the best beef vegetable soup I have eaten and I make a batch of it at least twice a winter. I hope it you try it. Enjoy.
Makes one large stock pot of soup
Ingredients*
3 or 4 lbs. beef soup bones
2½ lbs. beef stew meat
2½ quarts water
2 cups tomato juice
1 small onion, chopped
1 tsp. salt or to taste
¼ head cabbage, chopped
6 carrots, chopped,
1 cup dices potatoes
½ cup celery, chopped
¼ cup barley
Directions
Combine all ingredients in a large stockpot and bring to a boil. Reduce heat to low and cook until potatoes and carrots are tender – usually a couple of hours.
*I never measure the veggies. I just chop up a bunch of each and add them to the pot. Comes out perfect every time.
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