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Southern Vegetable Soup Recipe

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This recipe for Southern Vegetable Soup, by , is from The Ryan Family Cookbook, 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:  
Diane Ryan

Category:
Category:

Ingredients:  
Ingredients:  
Chuck roast
salt/pepper
carrots
celery
canned or fresh tomatoes
broth from meat
potatoes
canned or fresh corn
canned or fresh green beans

Directions:
Directions:
Salt and pepper both sides of a chuck roast. Brown on both sides. Add water to cover the roast. (can be done in a crock pot). Put a whole onion and a stalk of celery into the pot. Bring to a boil, then reduce heat and simmer for several hours, or until the roast is fork tender. Have the roast for dinner or cool overnight.

Skim the fat from the broth. Cut up leftover roast into small pieces and put into the pot. Add one can diced tomatoes (or fresh), one large onion, chopped, one cup celery, chopped, 4 small potatoes cut into small pieces, 4 carrots cut into penny shapes, one can corn (drained), one can green beans (drained).

Add enough water or beef broth to make the mixture "soupy", not "stewy". Add salt and pepper to taste. Add some fresh or dried parsley. Simmer until all vegetables are done. (Best when served the next day).

Personal Notes:
Personal Notes:
This soup is a meal....usually followed by a pot roast meal the previous day. It's a "don't waste anything" type of meal. Serve it with cornbread always...Used for dunking or eating on the side. This is a real Southern dish. Other vegetables may be added fresh from the garden like okra.....or simply use your imagination. It will be good.

 

 

 

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