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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

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from Going Home, 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 -2 lbs. Stew Meat
1 large can Tomato Juice
5 cups water
2 tsp. salt
1 tsp. pepper
few shakes of Tabasco Sauce
1 Tbsp. Wesson or other oil
1 small package frozen golden corn kernels
1 small package frozen okra, sliced
1 small package frozen crowder or similar peas
1 small package frozen baby lima beans
1 diced Irish potato
Directions:
Directions:
1. Cover stew meat generously with water and bring to a boil, reduce heat and low boil for 30-45 minutes.
2. In a separate 6-8 qt. soup pan, add all other ingredients and bring to a boil, reduce heat and let simmer until vegetables are cooked, 30-45 minutes.
3. Remove stew meat, reserving remaining broth, and cut meat into bite size pieces, trimming unwanted fat to discard.
4. Add stew meat to vegetable mixture along with 1-2 cups of the remaining broth for added flavor.
5. Simmer on low to let flavors marry.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is the recipe Mimi and Louise used and passed down to me. It's best served with cornbread.

 

 

 

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