Beef And Vegetable Soup

1 pound beef stew meat -- cut in 1-inch cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
1/4 head cabbage
3 tablespoons margarine
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1. Melt margarine in a large heavy pot with lid. Trim meat of all fat
and cut into 1-inch cubes. Brown beef on all sides.
2. Add vegetables (except cabbage) which have all been sliced into
pieces of approximately the same size. Add 5 cups water. Cover and simmer
for 1-1/2 hours, adding more water if needed.
3. Slice cabbage and add to pot along with salt and pepper. Simmer for
20-25 minutes longer.

Cabbage & Sausage Soup

2 tbsp. butter or margarine
1/4 c. finely chopped onion
1/4 c. finely chopped celery
4 to 6 potatoes, cut up
1/2 lb. Polish sausage, sliced
2 - 10 oz. cans chicken broth
4 c. shredded cabbage (about 1/4 head)
10 oz. pkg. frozen peas
1 tsp. seasoned salt
1/8 tsp. thyme
1/8 tsp. marjoram
Salt and pepper to taste

Melt butter in large saucepan. Add chopped onion and celery and
sliced sausage. Cook and stir until vegetables are limp and clean
and sausage is beginning to brown. Add chicken stock and cabbage
and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
Taste for seasoning and add salt and pepper as needed. Don't over
cook.

Chicken Noodle Soup

1 (3 ¼ to 4 lb.) fryer
8 to 10 c. water
¼ tsp. dried whole basil
1 tbsp. parsley
¼ tsp. celery salt
1/8 tsp. garlic salt
1 bay leaf
2 tsp. salt
4 med. carrots, chopped
1 sm. onion, chopped
1 c. egg noodles (fine)

Combine first 8 ingredients in large pot. Cook 1 ½ hours or until chicken is tender. Remove chicken and discard bay leaf. Let chicken cool and debone. Bring broth to a boil. Add carrots and onions. Simmer 30 minutes. Add meat and noodles. Cook 15 minutes.

Potato Soup

8 potatoes
2 onions
1 c. cream or rich milk
1 egg, beaten
Pinch of grated nutmeg
1 tbsp. butter
Salt & pepper to taste

Wash and peel potatoes. Put them into a saucepan with onions and add about 2 quarts of cold water. Bring to a boil and allow to cook about 40 minutes. When the vegetables are very tender, mash and pass all through a sieve, and return to the fire. Add butter. Bring to a boil and add the cream and a beaten egg. Serve immediately.