Recipe: Spicy Vegetable-Beef Soup (using pickling spice)

SPICY VEGETABLE-BEEF SOUP

4 lbs. soup meat and bones
2 quarts cold water
2 tbsp. salt
2 tbsp. mixed pickling spice
2 tbsp. parsley flakes
1/3 cup instant chopped onion
1 cup sliced fresh carrots
1 cup sliced celery
2 cups fresh snap beans
1/2 cup corn
3 1/2 cups canned tomatoes (28 oz. can)
1 tbsp. salt
1/4 tsp. ground black pepper
2 tsp. sugar
Dash of garlic powder

Combine soup meat and bones, water, and salt in a 6-quart kettle.

Tie pickling spice in a bag and add. Cover. Simmer 2 hours.

Remove spice bag and soup bone. Trim meat from the bone and add along with remaining ingredients.

Cover. Cook, slowly, until vegetables are crisp-tender.

Makes approximately 1 gallon
From: Recipelink.com
Source: Vintage magazine recipe clipping, not dated