Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 lbs beef stew meat (family-sized pack); 1 (14 1/2 ounce) can corn, drained; 16 ounces green beans (frozen); 1 medium onion (diced); 1 (14 1/2 ounce) can diced tomatoes; 1 (46 ounce) can vegetable juice (v8); 2 (14 1/2 ounce) cans tomato sauce; 16 ounces Brussels sprouts; 1 zucchini; 2 small yellow squash, sliced; 1 head broccoli; 12 head cabbage, chopped; 3 -4 carrots, diced; 8 ounces angel hair pasta; 1 teaspoon salt, season-all to taste

15 ingredients

6 steps

Ingredients

2 lbs beef stew meat (family-sized pack)
1 (14 1/2 ounce) can corn, drained
16 ounces green beans (frozen)
1 medium onion (diced)
1 (14 1/2 ounce) can diced tomatoes
1 (46 ounce) can vegetable juice (v8)
2 (14 1/2 ounce) cans tomato sauce
16 ounces Brussels sprouts
1 zucchini
2 small yellow squash, sliced
1 head broccoli
12 head cabbage, chopped
3 -4 carrots, diced
8 ounces angel hair pasta
1 teaspoon salt, season-all to taste

Directions

1

Season stew meat with season-all and salt.
2

In a 12 quart stock pot (filled half-way with water), boil diced onion & stew meat for 45 minutes to make beef stock.
3

Add V8 juice, tomato sauce, diced tomatoes, & all vegetables (season as desired with salt & season-all).
4

Bring to a boil for about 30-40 minutes.
5

Toward the end of the 30-40 minutes, add the noodles.
6

Once Brussels sprouts are soft enough to cut through, it's done.