"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from LET'S EAT! But First We Have to COOK!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Micki McCallum

Category:
Category:

Ingredients:  
Ingredients:  
1 # stew meat, trimmed of fat and cut into 1 inch pieces
1 # chicken
2 T chicken better than boullion
2 T beef better than boullion
1 can English peas
1 can whole kernel corn
1 can cut green beans
1 cup sliced carrots
1 cup sliced okra
1 cup field peas
2 can diced tomatoes
2 cups diced potatoes
1 cup dry fusilli or corkscrew noodles
salt and pepper



Directions:
Directions:
In one pot put beef chunks, beef boullion, and about 4-5 cups water. Bring to a boil. Add, corn, peas (English and field peas). In another stew pot place chicken, chicken boullion, and about 4-5 cups water. Add the carrots, green beans, and tomatoes. Bring both pots to a boil and cook until meat is tender. Remove chicken and cut into 1 1/2 inch pieces and return to pot. Add okra, then combine both pots into one.

Add diced potatoes in a separate pot with about 4 cups salted water. Bring to a boil and cook about 10 minutes, then add pasta and cook until tender. Drain and add the potatoes to the soup.
Heat thoroughly. Adjust seasonings and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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