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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from Shenandoah Valley Cooking, 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 2- or 3-pound chuck roast
1 Beef Broth entire box
1 yellow onion quarter
1 large bag of frozen mixed vegetable
1 qt tomato juice
3 bouillon cubes
you can add as many fresh vegetables as you like
I add celery, carrots, potatoes green beans corn
fresh tomatoes crushed
Directions:
Directions:
Place meat in a Dutch oven, and add broth and bouillon cubes. Cut onion and add to broth. Let this simmer for about an hour. Add tomato juice and all vegetables except the potatoes. Let this simmer for 2 hours, add potatoes last, and let cook for 30 minutes.

The soup will last at least a week, make sure you store it in the fridge

The soup will taste better with each warming
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 30 mintues
Personal Notes:
Personal Notes:
My mother made this soup often. It is filling because of all the vegetables. It is very easy to make and can be made in a crock pot with great ease. This is good
when you're sick.

 

 

 

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