Hearty Vegetable Soup

  • 1400550961 lb. stew meat (or soup bone)
  • 1 large chopped onion
  • 1/2 chopped bell pepper
  • chopped celery
  • 1-2 cans stewed tomatoes
  • water
  • chopped carrots
  • chopped cabbage
  • salt
  • black pepper
  • 1 small can green beans
  • 1 small can corn
  • 1 c. frozen baby lima beans
  • 2 large diced red potatoes
  • vermicelli (small amount)
Fry meat in oil. Remove meat and sauté seasonings in oil. Return meat to pot. Add tomatoes, cabbage, and carrots. Fill pot with enough water to desired consistency. Season to taste and simmer partially covered on a medium-low flame for about 3 hours. Add water, if necessary. Add potatoes and canned vegetables and corn and simmer until potatoes arealmost cooked. Add vermicelli and cook until pasta and potatoes are both cooked (about another 10 minutes). Adjust seasoning.
Fresh, frozen, or canned vegetables can be used, and amounts are adjustable according to taste. We usually use 2 cans of tomatoes because we like the added flavor.
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3 Responses to “Hearty Vegetable Soup”

  1. Dana Piland
    January 15, 2013 at 5:02 pm #

    Thx, Kelly! Great soup weather..will try them all!

  2. G. Linster
    February 22, 2013 at 1:05 pm #

    Cannot print a the receipt for the Hearty Vegatable soup.
    Can you email to me?
    Thanks,
    Look forward to your new store.]
    G. Linster

    • Kelly King Alexander
      February 22, 2013 at 1:30 pm #

      We’ve added a “print” button. Try it out and thanks for the tip!

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