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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Veggie Soup Recipe

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This recipe for Veggie Soup is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can of V8 (32 oz.)
3 cans of diced tomatoes (14.5 oz.)
1 (16 ounce) can green beans
2 – (12 ounce) pkg frozen corn
2 – (12 ounce) pkg frozen peas
2 – (12 ounce) pkg frozen baby lima beans
1 cup chopped onions
1 cup of sliced celery
1 gallon of water (16 cups)
6 cubes of beef bullion
1 lb. Idaho potatoes – peeled, and cubed
Salt and Pepper to taste
Directions:
Directions:
Just dump it all in together in a large pot, bring to a boil, simmer it down a bit, and let it cook for an hour, or until potatoes are tender!
It’s that simple!
Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I freeze the soup in meal portions.

 

 

 

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