*  Exported from  MasterCook  *

                           West Texas Beef Soup

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups                            Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chine of beef -- 2/3 meat & 1/3
  12      cups          Water -- cold
   1                    Pepper;chopped green
   1      cup           Onion -- minced
   1      cup           Celery -- diced
   1      cup           Carrots -- sliced
   2      cups          Potatoes -- diced
     1/2  cup           Turnips (opt) -- diced
   2      cups          Tomatoes -- cooked
   2      cups          Corn -- cooked
   1      cup           Macaroni -- regular rice or
                        Salt and pepper;to taste
   1 1/2                Chili powder -- tesp
     1/2  teaspoon      Cumin seed -- mashed

Have beef and bone sawed through in two or three places to extract all the flavor possible. 
Put into cold water and cook slowly until tender.
Remove meat from broth and strain to remove pieces of bone and undesirable fat.
 Set meat aside to cool, and return broth to kettle. Skim off excess fat.
 Add water, if necessary, to broth to make 3 cups liquid. Add the green pepper, onion,
 celery, carrots, potatoes, and turnips to the broth. Cook until vegetables are tender. 
Add tomatoes, corn, rice or macaroni, all seasonings, and the cooled cubed lean beef. 
Simmer for 30 minutes longer.
Serve hot.
Yield: 12 to 15 servings

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