VEGETABLE SOUP
Judy Chaplain
ingredients
- Beef - About 2 pounds
- Potatoes - 7 medium
- Carrots - 1 medium bag
- Celery - 1 bunch (including leaves)
- Cabbage - 1 head
- Onion - 1 medium
- Tomato Juice - 1 quart
- Corn - 1 bag frozen
- Peas - 1 bag frozen
- Fresh green beans (Optional)
directions
- 1
Boil beef until well done. (Just use a cheap cut that will provide some meat and flavoring.) Let the broth cool so you can skim the fat off the top.
- 2
In a large stock pan, combine the next five ingredients. (I start with the carrots first because they take the longest to cook - and just keep adding the others as the pot boils.)
- 3
Add tomato juice after veggies are all pretty well done.
- 4
Add frozen vegetables last.
- 5
Do not overcook - the soup will get mushy if you overcook it.
- 6
This freezes well.
Source: Judy Chaplain
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