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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gladys Bundy


1/2 gallon fresh tomatoes or tomato juice
1 small can tomato puree
1 pt. water
1 qt. beef broth
1 Tbsp. brown sugar
1 - 2 lbs. stew beef

1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. thyme
1 tsp. parsley
2 bay leaves

1 c. each of fresh vegetables of your choice (potatoes, cabbage carrots, celery, onion, okra)
1 No. 2 can of Lima beans
1 No. 2 can of pinto beans
1 No. 2 can of green beans
1 No. 2 can Northern beans
1 No. 2 can kernel corn
1 No. 2 can peas
(Other canned vegetables if desired)

2 Tbsp. flour
1 c. milk


Add tomatoes (or tomato juice), tomato puree, water, beef broth and brown sugar in large sauce pot. Bring to a simmer. Add beef pieces and cook 1 to 2 hours or until meat is tender. Add spices (your choice).

Add fresh vegetables (your choice) and cook until tender. Add canned vegetables. Mix together 2 tablespoons of flour to 1 cup milk, stirring rapidly. Add flour mixture to soup, stirring constantly. Simmer 30 to 45 minutes.




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