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Vegetable Soup Recipe

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This recipe for Vegetable Soup is from The Jackson 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds beef short ribs or chuck roast cut into chunks
3 pounds canned tomatoes
5 medium carrots, sliced
4 cups diced celery with leaves
3 large onions diced
4 - 5 medium potatoes, diced
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon pepper
1 - 10 oz. box frozen green peas
1 - 10 oz package frozen baby lima beans
1 - 17 oz. can corn kernels
1/2 medium cabbage, shredded
Directions:
Directions:
In a large pot, in a small amount of oil brown beef. Cover meat with water. Bring to boil and simmer over low heat 1 1/2 hours. Skim foam from top. Add tomatoes, carrots, celery, onions, potaotes, salt, paprika and pepper. Cook over low heat 1 more hour. Remove meat and bones and let cool. Cut meat in to smaller pieces and return to soup which has been simmering. Cook 1 more hour. Add remainiing ingredients and more water, if needed. Let simmer until ready to serve. Season to taste.
Number Of Servings:
Number Of Servings:
1 gallon
Personal Notes:
Personal Notes:
You can change vegetables to your liking, add okra, etc. Do not use potatoes if you want to freeze your soup.

 

 

 

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