Vegetable Soup

Doug said his mom made the best vegetable. So I asked her for the recipe and I’ve written it here just as she wrote it!

ingredients

1 1/2 lbs. Stew beef
Potatoes
Onion
Cabbage
Carrots
Celery
Large can of Tomato Juice
Cans of corn
Cans of red beans
Cans of green beans
Cans of lima beans
Can of tomatoes in small pieces
Cans of peas

directions

Get stew beef and cut into bite size pieces. 1 or 1 1/2 lbs. but any amount you wish. Also, you can fry hamburger and put it into soup instead of the beef. Stir fry beef till all is brown (not red) and put all in kettle. Cut potatoes to fit spoon. Cut cabbage in shreds or however. Cut carrots to fit spoon. Cut celery to fit spoon. Some folks like big pieces of vegetables in their soup. Cut however. Add large can of tomato juice. Empty cans of corn, red beans, green beans, lima beans, tomatoes and peas. I use the liquid off of each can. You can drain them and then add water to the stock. Cook this slow so it doesn’t stick. You can tell when it’s done because the potatoes, meat, and carrots will be ready to eat.

Source: Chris Newhouse