Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 cans whole tomatoes; 1 (46 oz.) can tomato juice; 2 large cans tomato sauce; 2 cans lima beans; 2 cans purple hull peas; 2 cans carrots; 2 cans corn (whole kernel); potatoes, diced; cabbage, shredded; celery; onion; jalapeno peppers; garlic salt; salt and pepper to taste; 1 1/2 to 2 lb. pkg. stew beef

15 ingredients

12 steps

Ingredients

2 cans whole tomatoes
1 (46 oz.) can tomato juice
2 large cans tomato sauce
2 cans lima beans
2 cans purple hull peas
2 cans carrots
2 cans corn (whole kernel)
potatoes, diced
cabbage, shredded
celery
onion
jalapeno peppers
garlic salt
salt and pepper to taste
1 1/2 to 2 lb. pkg. stew beef

Directions

1

Cook stew
2

beef
3

in
4

pressure cooker for 30 minutes. In one pan, cook potatoes, cabbage, onion and celery.
5

In a large stock pot,
6

empty
7

both cans of tomatoes. Cut up the tomatoes. Add all the
8

other canned goods and simmer. Cut up jalapeno peppers and add
9

to vegetables. Add potato mixture when done. When stew beef is done, separate meat from fat.
10

Add meat to vegetables. Also add
11

juice in which meat was cooked to add flavor.
12

Salt and pepper to taste.