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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandma Hershey’s Vegetable Soup Recipe

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This recipe for Grandma Hershey’s Vegetable Soup is from The Knight Family 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:  
2-4 lb. chuck roast with bone
salt to taste
pepper to taste
1 bag frozen corn or 1 c. dried corn
2 medium potatoes, peeled and diced
2 ribs celery, chopped
2 carrots peeled and chopped
¼ c. green pepper
water to cover roast
1 medium onion, chopped
1 small cabbage, shredded
1 32 oz. tomato juice
1 bag frozen lima beans
1 bag frozen green beans
Directions:
Directions:
Cook roast with bone in huge kettle filled with water. Add salt and pepper. When meat is tender, take it out and shred into bite size pieces. Remove scum and fat from stock, return meat and add corn, diced potatoes, diced carrots, diced green pepper, chopped celery, chopped onion, salt and shredded cabbage. Simmer one hour and add tomato juice, frozen lima beans and frozen cut string beans. Cook one more hour and add water if needed.

 

 

 

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