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Beefy Vegetable Soup Recipe

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

Contributor:  
Contributor:  
Lindie Black (Larry Hickey Sr.'s Sister)
Added: Tuesday, September 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. beef stew meat
3 cans beef broth
2 potatoes
1 small onion, chopped
1 pkg. frozen cut okra
1 large pkg. frozen mixed veggies
1 small pkg. frozen cut corn
1 small head cabbage or 1 small package coleslaw
2 to 3 cans cut tomatoes
2 small cans chopped green chilies

Directions:
Directions:
In large soup pot (dutch oven, stock pot, whatever). Heat pan until hot - do not add oil. Add meat to pan, and cook, stirring occasionally until browned. Add frozen okra, chopped onion, 2 cans tomatoes, and two cans chilies. Salt and pepper- just season it a bit.. Then cook for a while, you can adjust later. Bring this mixture to a boil, turn it to simmer/low, cover and simmer for about an hour. Add frozen mixed veggies and about half the bag of corn. If soup seems to thick at this point, add another can tomatoes, and a can of broth. Cover and continue to simmer for an hour. Peel potatoes and cut in small cubes. Add to soup, continue to simmer about an hour. Taste to check for two things, how done potatoes are and if you need to add a little more salt and pepper. Then shred cabbage, you only need about a quarter head of cabbage or about half a bag of pre-shredded. Add to soup and cook about 20 to 30 minutes, serve hot; makes great leftovers.

Personal Notes:
Personal Notes:
Serve with cornbread and/or crackers.

 

 

 

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