Phyllis Curtin's Bone Soup
2 1/2 lbs. leftover bones (or knuckle and marrow bones cut in large pieces)
2 1/2 lbs. lean rump roast cut in 2-inch cubes
1 medium yellow onion, chopped
1 parsnip, peeled and cut in coarse dice
2 qts. liquid (juices from leftover canned or cooked vegetables plus water)
2 cans beef broth
1 package soup greens (1 leek, carrot, handful celery leaves, large piece celery heart)
6 ripe Italian plum tomatoes, peeled and chopped
2 tsps. monosodium glutamate
2 tsps. salt
1/4 tsp. grated Curtin seasonings (6 each white and black peppercorns mixed with one allspice)
4 medium potatoes, peeled, cut in large pieces
4 large carrots, peeled, sliced in 1/4-inch rounds
6 small boiling onions, peeled
1 cup lima beans (or 10 oz. package frozen Fordhook lima beans)
1 cup fresh garden peas
1/2 small head of cabbage, chopped
Use leftover bones (or sear or broil bones until almost charred, discarding extra fat). Set bones aside. Sear meat quickly in lightly greased 8-quart stock pot.
Add bones, onion, parsnip, liquid, beef broth, tomatoes, and soup greens (wrapped in a cheesecloth bag); cover, simmer 15 minutes. Remove bag of soup greens, discarding. Start adding monosodium glutamate, salt, Curtin seasonings. Cover, simmer 2 1/2 hours.
Add potatoes, carrots and onions; simmer uncovered about 45 minutes. Add lima beans and peas, cook until tender. During last 10 minutes add chopped cabbage. Correct seasonings to taste. Serves 8-10.