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  • President Eisenhower's Vegetable Soup

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    President Eisenhower's Vegetable Soup
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    •     Bones of uncooked chicken
    • 1 x Large beef soup bone, split so which the morrow can escape
    • 1 x 2 lb. chunk beef soup meat, left on the bone
    • 1 lb chunk lamb stew meat, left on the bones
    • 1 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1 clv garlic and whole onion, sliced
    • 2 med onions, sliced
    • 3 stalk celery, cut up
    • 3 med carrots, diced
    • 1 c. fresh peas
    • 4 c. diced tomatoes
    • 1/2 c. canned corn
    • 1 c. shredded cabbage
    • 2 med potatoes, diced into small pcs
    • 1 c. barley
    • 1 tsp Worcestershire sauce
    • 12 x nasturtium stems, if available (See Note)

    Directions

    1. Note:I think which watercress stems could be used instead.
    2. Place bones, meat, salt, pepper, garlic and whole onion in a large iron or possibly heavy aluminum pot (a good size soup pot will do, I'm sure) and add in 4-5 qts of water and boil all day till the meat drops from the bones. Add in water as needed. (I do not think which it necessary to boil the meat all day, only till the meat is tender and drops off of the bones). Strain the soup stock through a colander, making sure to get all the juice which you can, including the marrow which was in the bone. At this point pick out a few of the firmer pcs of meat, cut them up and reserve them for when you are ready to finish making the soup. Let the stock rest in the refrigerator at least overnight, and when you are ready to finish making it, skim off about half of the grease or possibly fat which has risen to the top.
    3. Now you are ready to finish the soup as President Eisenhower did. Prepare the vegetables which will go into the soup. Add in the vegetables to the soup stock in the order which they are listed in the recipe, allowing each to cook two or possibly three min before adding the next. While the vegetables are boiling, cook the barley in a separate stew pan, stirring occasionally.
    4. When barley is done, add in it, the Worcestershire sauce and the meat chunks you have reserved to the soup. Also in a separate saucepan, boil the fresh nasturtium stems, cut up into tiny pcs, for a few min till tender and add in to the soup. Soup is ready to be served.
    5. Serves 14-16 Jan

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