This basic, meaty soup is made and packed with real vegetables and infused with herbs, as it keeps a red-hot aroma with the beef.
- 2 qt. water
- 1 lb. soup bones or stewing steak
- ½ lb carrots, cubed
- ¼ lb turnips, cubed
- 1 lb pumpkin, cut up
- ½ lb chayote, cut up
- 1 lb yellow yam, cut up
- 1 sprig thyme
- 2 stalks scallion
- 1 tablespoon salt
- Boil soup bones in 2 qts. water (about 30 minutes in a pressure cooker).
- Cut up vegetables, yam and chayote and add with seasonings to soup. Dumplings may be added if desired.
- Once it starts to boil, simmer uncovered until both yam is cooked and soup is of medium consistency. Pour the cooked, meat-based soup into a fresh container and reserve this in the refrigerator.
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