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

Mom's Vegetable Soup Recipe

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This recipe for Mom's Vegetable Soup, by , is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Faye Widdowson


2 lb. Pot Roast
2 or 3 onions
5 or 6 stalks of celery
2 small cans of tomato paste
salt and pepper
1 C dried lima beans
1/2 C dried navy beans
small head cabbage
3 or 4 potatoes
1 large bag of mixed vegetables

Put the pot roast, diced onions and celery in a large soup kettle (10-12 quart) - fill about 3/4 full of water. Add 2 small cans tomato paste, salt and pepper. bring to a boil and simmer about 1 1/2 hrs.

Next pour broth through a strainer into separate the broth from the meat. Discard the cooked onions and celery. (because I usually just quarter up my onions and throw in whole stalks and leaves of celery) Set meat aside.

Next add the navy and lima beans and cook about another 1 1/2 hrs or until beans are done. When beans are done, add small head of cabbage chopped fine cook 10 min. then add potatoes that have been diced and cook 20 min. Last add 1 large bag of mixed vegetables and simmer another 10 to 15 min. Now you cut-up the meat into bite size pieces and add it back into the soup. and serve.




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