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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

No Waste Vegetable Soup Recipe

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This recipe for No Waste Vegetable Soup is from Russell Recipes, 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:  
Left over ground beef, roast, or chicken
1 can cream style corn
1 can whole kernel corn
12 oz. of V-8 juice
1 can Rotel tomatoes
2-3 potatoes, diced
½ tsp. garlic salt
½ tsp. onion powder
Salt and pepper to taste
1 can of mixed vegetables (frozen vegetables can be used if preferred)
Use any left over vegetables such as peas, butterbeans, boiled okra, etc.
Directions:
Directions:
Mix all ingredients together.

Salt and pepper to taste.

Bring soup mixture to rolling boil.

Reduce heat and simmer for 30 minutes.

Serve with crackers or cornbread.
Personal Notes:
Personal Notes:
Mama Gwyn found joy in making dishes with what she had on hand. Vegetable soup was a dish made using the leftovers that were available at the time. To make this recipe, you just need a big pot and a few leftover veggies.

 

 

 

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