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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from Our Family Favorites, 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:  
Small Cabbage Head
˝ Cup Barley and Salt
One 10 Ounce Frozen Mixed Vegetables
One 16 Ounce Can Whole Tomatoes—->cut hard ends off tomatoes and cut in pieces. Use the juice.
1 Chopped Onion
Some Slices of Celery
1 Tbsp Salt
6 or more Potatoes——-> cut in little pieces
3 to 5 Carrots, Sliced
2 Beef Bouillon Cubes
1 Bayleaf (then discard)
3-4 Cans Campbell Tomato Soup
1 ˝-2 Pounds Beef, Cubed
Some Basil Leaves
Some Sugar
Some Flour
Some pepper
Directions:
Directions:
In a large pot, cook cabbage in enough water to cover it, for about 15-20 minutes. This depends on the size.

In a small pot, cook barley with some salt for about 15 minutes. Set aside. Dump the water out and save the barley for later. Put in the rest of the ingredients except for the beef, flour and pepper.

While all of the above cooks, put some flour, salt, and pepper in a plastic bag and coat the beef cubes. Cook beef cubes until browned and then add to the soup.

Add the tomato soup. The amount depends on how red you would like it. Add about ⅓ cup sugar.

Cook for 1 hour. Taste and add either more salt or sugar if needed.

 

 

 

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