Vegetable Soup

Name: Vegetable Soup
Ingredients: soup bones/shin bones (the more beef, the better the flavor); 1/4 c. pearl style barley; 1 c. chopped onions; 1 c. celery, chopped; 1 small head cabbage, chopped up; 1 can tomatoes (use large can size if you like tomato taste); 1 can tomato soup; 1 or 2 boxes or 1 bag mixed frozen vegetables; 1 can crushed corn; 1 tsp. thyme; 1 tsp. seasoned salt or 2 beef bouillon cubes; 1 tsp. ground pepper

12 ingredients

6 steps

Ingredients

soup bones/shin bones (the more beef, the better the flavor)
1/4 c. pearl style barley
1 c. chopped onions
1 c. celery, chopped
1 small head cabbage, chopped up
1 can tomatoes (use large can size if you like tomato taste)
1 can tomato soup
1 or 2 boxes or 1 bag mixed frozen vegetables
1 can crushed corn
1 tsp. thyme
1 tsp. seasoned salt or 2 beef bouillon cubes
1 tsp. ground pepper

Directions

1

Brown beef by cooking in frying pan on all sides of meat until brown.
2

Put bones and meat into large deep pot filled halfway with water and let simmer for 2 hours.
3

After 2 hours, add barley, celery, onions, cabbage, tomatoes and tomato soup; add all seasonings and cook for 2 more hours.
4

Lastly, add vegetables and corn.
5

Cook until all vegetables are heated through.
6

Soup tastes best on the second day when all the flavors have blended; soup can be frozen if you prefer not to serve it immediately.