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Harvest Vegetable Soup Recipe

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

Susan Huffman


1 1/2 lb Beef Chuck Blade Roast
6 cups water
1 onion,chopped
1 tsp. black pepper
1 tbsp. vegetable seasoning mix
3 potatos,peeled & diced
2 turnips, peeled & diced
3 carrots, peeled & sliced
1/2 cup celery, sliced
12 oz mixed vegetables, frozen
2 cups cabbage, shredded

Trim fat from beef and cut into 1/2 inch cubes. Place beef, water, onion and spices in a large pot. Simmer until beef is tender. Add vegetables and continue cooking until vegetables are done.

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Personal Notes:
Personal Notes:
Per Serving:
388 Calories
19 g Protein
18 g Total Fat
7 g Saturated Fat
1 g Polyunsaturated Fat
8 g Monounsaturated Fat
39 g Carbohydrates
7.2 g Fiber
141 mg Sodium
1048 mg Potassium
61 mg Cholesterol




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