"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Country Supper Soup Recipe

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This recipe for Country Supper Soup, by , is from The wood Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

carol wood
Added: Sunday, September 27, 2009


2 lbs. chuck, cut in pieces
salt and pepper
2 tbs. oil
2 1/2 quarts water or beef broth
1 large onion, chopped
1 cup celery, sliced
1 pkg (10 oz) frozen mixed vegetables
2 cups frozen okra
1/2 small cabbage, shredded (can use bag of cole slaw mix)
4 to 6 med potatoes, cut in bite size pieces
1 can (6 oz. tomato paste
1 large can diced tomatoes
garlic to taste

I use a arm or shoulder roast for this. Cook in crock pot until fork tender. Transfer to large Dutch oven. Add onions celery and all other vegetables and tomato paste; Simmer for 45 minutes or longer or until potatoes are tender.
Great for left over's the longer it cooks the better. This grows the more vegetables you add.

Personal Notes:
Personal Notes:
Great for that cold night. Makes a tone and is better wormed over




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