Our Favorite Vegetable Soup

Margot’s vegetable soup was so good I quit making mine. She got hers from her mother-in-law in her previous life. It’s the standard around the house now and not a winter goes by that we don’t fix it a few times.

ingredients

Start with about 5 ox tail bones and about 3/4 pound of beef stew meat, cut up fine. Place them in a large pot and cover with water until it’s about an inch above the bones. Bring to a boil and simmer for about 3 hours. Take bones out and leave the stew meat in.
Add:
1 can of tomatoes, cut up, with juice
1 whole jar chili sauce (Heinz, sort of like catsup, but spicier)
1 cut-up onion
2 to 3 cut-up potatoes
2 carrots, chopped
2 stalks of celery, chopped
About 2 hands full of finely sliced cabbage
Also, add 1 pack each of frozen:
Okra
Cut green beans
Corn
Peas (Sometimes I leave out the peas and use 2 okras.)
Butter beans.
Salt and pepper to taste
Then add:
2 bay leaves
Texas Pete to taste
1 tablespoon of Lea and Perrin’s Worcestershire sauce
A few shakes of:
Basil
Parsley
Garlic powder
1 tablespoon of lemon juice
1 teaspoon of sugar
Bring back to a boil and simmer about 2 more hours. Add more water if need be. (I fill up my 6 quart pot.)

directions

1
You can adjust all of the spices to taste. In fact, adjusting soup is one of the great things about making it since you can always get it to suit you.
2
It keeps well in the fridge so you can enjoy a bowl for several days.

Source: Lake High