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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Vegetable Beef Soup Recipe

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This recipe for Vegetable Beef Soup is from Favorite Recipes from the The Kyler/Mays Family, 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:  
2 pound Beef Roast
Soup bones
salt & pepper
Envelope of Lipton onion soup mix
10 fresh tomatoes
5 pounds Potatoes
1 pound Carrots
*four sticks of Celery
*Three onions
1 small head cabbage
13 ounce bag frozen Green beans, or fresh if preferred
13 bag of frozen corn, or fresh if preferred
13 ounce bag of frozen lima beans, or fresh if preferred

Directions:
Directions:
2 pound Beef Roast
I like to roast mine in a roasting bag (about an hour)
Soup bones, put into your largest cooking pot & cover with water
Season with salt & pepper and boil for at least two hours
Remove and dispose of bones
Add
Envelope of Lipton onion soup mix
10 fresh tomatoes, liquefied in Vitamix
5 pounds Potatoes, peeled & cut into bite sized pieces
1 pound Carrots, peeled & sliced
*four sticks of Celery
*Three onions
*Process in VitaMx. We like the flavor but not chunks of these, you can add a few fresh tomatoes for liquid
Add:
Beef Roast cut into bite sized pieces
1 small head cabbage
13 ounce bag frozen Green beans, or fresh if preferred
Cook until veggies are almost done
Add
13 bag of frozen corn, or fresh if preferred
13 ounce bag of frozen lima beans, or fresh if preferred

Ladle into jars and seal

Pressure cook for 60 mins at 10 pounds pressure

I got 16 pints in 2017

Number Of Servings:
Number Of Servings:
16 Pints

 

 

 

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