(yield: 25)
time: 2 hr. 15 min.
1-1/4 qt. celery, diced
1 c. onions, diced
3 green peppers, diced
1-3/4 gal. rich beef stock
1/2 lb. margarine
3/4ths of a no. 10 can tomatoes
2 t. salt
2-1/4 tsp. pepper
cured ham shank or bacon rinds
procedure
1.dice celery, onions and green peppers, place all in the pot with butter, simmer, stirring occasionally for 15 minutes,
2. add the beef stock.
3. simmer for 1-1/2 hours with a cured ham shank or bacon rinds,
4. add tomatoes, diced.
5. season with the salt and pepper.
6. simmer 1/2 hour longer.
Source: KJFSC