"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

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.

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

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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