Vegetable Soup

Name: Vegetable Soup
Ingredients: 3 lb. chuck roast; 2 lb. beef brisket; 12 c. water; 1 medium onion, chopped; 3 toes garlic, minced fine; 1 c. parsley; 1 1/2 c. chopped celery; 1/4 head cabbage; 4 cans tomatoes, mixed in blender; 1/2 c. barley; 1 c. dried butter beans; 1 c. carrots, sliced; 3 turnips, diced; 1 bag frozen mixed vegetables; 1/2 pkg. vermicelli; salt and pepper to taste

16 ingredients

7 steps

Ingredients

3 lb. chuck roast
2 lb. beef brisket
12 c. water
1 medium onion, chopped
3 toes garlic, minced fine
1 c. parsley
1 1/2 c. chopped celery
1/4 head cabbage
4 cans tomatoes, mixed in blender
1/2 c. barley
1 c. dried butter beans
1 c. carrots, sliced
3 turnips, diced
1 bag frozen mixed vegetables
1/2 pkg. vermicelli
salt and pepper to taste

Directions

1

Place meats in 12 cups water.
2

Let boil for 1 1/2 hours.
3

Skim off fat.
4

Then add onion, garlic, butter beans, barley, tomatoes, carrots, celery, cabbage and turnips.
5

Let boil for 15 minutes, then add frozen mixed vegetables.
6

Let boil until all vegetables are tender.
7

Add vermicelli and let boil until meats and vegetables are tender.