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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , 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!

Contributor:  
Contributor:  

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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