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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Roper Waguespack
Added: Monday, July 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs stew meat or soup meat
1/2 small-medium cabbage
5 small potatoes
1 large onion chopped
2 stalks celery chopped
4 cans mixed vegetables or 1 large bag frozen mixed vegetable
1 or 2 cans corn
1 can diced tomatoes
1 can tomato sauce
2 large beef bouillon cubes
vermicelli noodles 1/4 pack
2 gallons of water
salt, pepper and Tony's seasoning to taste

Directions:
Directions:
Season meat and boil in 2 gallons of water in uncovered pot over medium heat. Boil for 1 hour. Add beef bouillon cubes,onions, cabbage, celery and tomato sauce and canned tomatoes or any other fresh vegetables you may want to add. Cook for 45min. Add canned vegetables and potatoes and cook until potatoes tender. Add vermicelli noodles and cook another 10-15 minutes. Okay to add additional water if needed. Season to taste.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
You can substitute any of the vegetables. My boys like extra corn, potatoes and noodles.

 

 

 

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