Source: Whole Foods for the Whole Family
Date tried:June 30, 2017
Yield: 16 servings
Time needed: 3-4 hours
Although it would take even longer, this would be a great dish to do in a slow cooker. The name comes from a children’s storybook which includes a variation on the Stone Soup tale. In this one a miser is tricked into making soup for a whole town with just a button, so the contributor’s children named this “button soup”. The long, slow cooking makes for beautifully tender stewing beef as well as a great beef stock.
3 lbs. beef short ribs or 2 lbs. stewing beef and soup bone
8 cups cold water
1 cup chopped onion
1 cup chopped celery
1 1/2 tsp. salt
1 bay leaf
1/2 cup lima beans
1/2 cup chopped carrots
4 cups tomatoes
1/2 cup brown rice
1/2 cup corn
1/2 cup peas
1/2 cup string beans
1/2 cup chopped green bell pepper
1 green bell pepper, seeded, quartered
1/2 to 1 cup each cabbage, mushrooms, potato, turnips, parsley, sweet potato, spinach
1/4 to 1/2 cup lentils, split peas or soaked dried beans
Make broth by combining the first set of ingredients in a 6 quart pot, including optional green pepper if desired.
Simmer 2-3 hours.
Strain, discarding vegetables and bay leaf.
Shred meat from bones and return to broth.
Add lima beans, carrots, tomatoes and rice (and any additional ingredients that take about the same time to cook).
Simmer for 30 minutes. (may substitute barley for brown rice).
Add remaining ingredients and simmer for 15 minutes
Basically use whatever vegetables suit your family’s taste and you have on hand. But be sure to include tomatoes.