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"The belly rules the mind."--Spanish Proverb

First Methodist Church Beef Vegetable Soup Recipe

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This recipe for First Methodist Church Beef Vegetable Soup, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Connie Colvin


4 lbs ground beef
2 large onions, chopped
1 bell pepper, chopped
1 tbsp black pepper
2, 46 oz can V-8 juice
1, 16 oz can English peas, drained
2, 10 oz can Rotes tomatoes
1, 16 oz whole kernel corn, drained
2 bags frozen vegetable soup mix
2, 16 oz packages frozen lima beans
2, 10 oz packages frozen okra

Brown beef, Add onions and bell pepper and cook until softened
Add beef mixture along with all other ingredients to a large stock pot
Simmer for 4 hours or longer

If you can, cook this a day before then refrigerate and heat up. It's better when the veggies and broth have time to meld together!




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