"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Veggie Soup Recipe

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This recipe for Veggie Soup, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Macke, Counseling Center, TTU
Added: Wednesday, January 9, 2008


1 1/2 lb chuck roast
3-4 potatoes, cubed
1 lb carrots, sliced
1 head cabbage, sliced into bite sized pieces
1 onion, diced
1 green pepper, diced
4 stalks celery, sliced
1/2 lb frozen green beans
1 can tomatoes
1/2 lb mixed vegetables, frozen
2/3 cups barley
1 tablespoon Worcestershire sauce
Sweet Basil to taste
1 bay leaf
Salt and Pepper to taste

Place roast in large kettle and cover with 1/3 water. Cover and cook alone on medium heat approximately one hour. Add remaining ingredients and simmer all afternoon. Shred meat and take out bay leaf before serving




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