"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Veggie Soup Recipe

  Tried it? Rate this Recipe:


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.

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


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

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




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!