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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

EIGHT CAN VEGETABLE SOUP Recipe

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This recipe for EIGHT CAN VEGETABLE SOUP is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lean ground beef, browned and drained
1 can Rotel Tomatoes
1 can Veg-All, drained
1 can of creamed or whole kernel corn, your preference
1 can Lima beans
1 can Cambell's Condensed Minestrone Soup
1 can Dark Red Kidney Bean
1 can green beans, drained
1 can potatoes, drained
Directions:
Directions:
Brown and drain ground beef. Place in large stock pot with full contents of cans. Do not drain liquid from cans, except from green beans, Veg-All, and potatoes.. Heat to boiling, then reduce heat and simmer 30 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
My lifelong friend, Dianne McElroy Ainsworth gave me this recipe when I was a newlywed when neither of us knew much about cooking. It's still one of my favorites because it is quick but delicious. Served with cornbread, it's perfect for supper.

 

 

 

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