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Vegetable soup Recipe

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This recipe for Vegetable soup, by , is from The Reynolds Family Cookbook Project, 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!

Mom Beverly Obaugh Johnson


1 small Boneless Chuck or Arm Roast (2-3 lb.)
2 tbs. Oil
1 c. Cabbage chopped
1 c. Onion chopped
1 c. Celery chopped
1 c. Carrots chopped
4 c. Potato cubbed
1 can cut Green Beans
1 can Corn
1 can Peas
1 can Lima Beans
2 qt. Tomatoes or Tomato Juice
Pepper Crazy Jane Seasoning®
3 tbs. Sugar (optional)

Sear Roast in oil on both sides, then cover with water (I use Beef Stock).
Simmer until meat is tender (approximately 1 hour).
Add Vegetables (Dad likes to chop first 4 in a small chopper or food processor)
Add seasonings.
Bring to a boil cover and simmer 30 min. or until potatoes are cooked.

Personal Notes:
Personal Notes:
This is one of Mom and Dad's go to on a cold day. As children we remember Mom stretching the budget with this soup. She use to say this is how I empty the cabinets. Grandma Rose Johnson use to add Macaroni. This was always a good soup to have with homemade bread.




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