Vegetable Beef Soup

Name: Vegetable Beef Soup
Ingredients: 2 1/2 lb. stew beef; 2 to 3 c. potatoes; 1/2 gal. tomato juice; 1 c. chopped carrots; 2 to 3 c. tomatoes, cut up or 3 to 4 c. whole tomatoes; 1 large, chopped onion; 1 can corn; 1 c. chopped celery; 1 c. lima beans; 1 small can green peas; 1 medium turnip, chopped; 2 c. green beans; 1 chopped sweet potato; 2 c. chopped cabbage

14 ingredients

6 steps

Ingredients

2 1/2 lb. stew beef
2 to 3 c. potatoes
1/2 gal. tomato juice
1 c. chopped carrots
2 to 3 c. tomatoes, cut up or 3 to 4 c. whole tomatoes
1 large, chopped onion
1 can corn
1 c. chopped celery
1 c. lima beans
1 small can green peas
1 medium turnip, chopped
2 c. green beans
1 chopped sweet potato
2 c. chopped cabbage

Directions

1

Cook beef until tender.
2

Cut into small pieces.
3

Save broth. Into a large (at least 10 to 12-quart) kettle, put beef broth and add all ingredients except beef.
4

Add water to make consistency you like (thick or thin soup).
5

Add beef; simmer for at least 1 hour, longer is better.
6

Add salt and ground black pepper to taste.