Vegetable Soup

Name: Vegetable Soup
Ingredients: small bottom round roast; 1 c. chopped onion; 1 c. chopped celery; 1/2 small head cabbage, shredded; 12 oz. can tomato paste; 46 oz. can V-8; 1 can beef bouillon (or 2 cubes); 2 medium cans tomatoes; 1 Tbsp. salt and pepper; 2 pkg. frozen mixed vegetables; 1 pkg. frozen corn; 1 can creamed corn; potatoes; skinless tomatoes; celery; carrots; limas; onion; cabbage; turnip; green beans; corn

22 ingredients

6 steps

Ingredients

small bottom round roast
1 c. chopped onion
1 c. chopped celery
1/2 small head cabbage, shredded
12 oz. can tomato paste
46 oz. can V-8
1 can beef bouillon (or 2 cubes)
2 medium cans tomatoes
1 Tbsp. salt and pepper
2 pkg. frozen mixed vegetables
1 pkg. frozen corn
1 can creamed corn
potatoes
skinless tomatoes
celery
carrots
limas
onion
cabbage
turnip
green beans
corn

Directions

1

Cut all vegetables into bite sized pieces.
2

Quantity of each vegetable depends on what's available and how much you want to make.
3

In large pot, put longest to cook veggies with water to cover and bring to simmer for 5 to 10 minutes.
4

Add next longer to cook veggies and whatever water needed to cover, and simmer another 10 minutes.
5

Add remaining vegetables, salt, pepper and additional water.
6

Simmer until as you like it.