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Vegetable Beef Soup

Vegetable Beef Soup by John Carter

Ingredients:

64oz. can - Tomato Juice
2 to 3 small onions- chopped
2 to 3 medium potatoes- chopped
2 to 4 carrots- chopped
1 -15oz. can green beans
1 -15oz. can corn
1 -15oz. can lima beans
1 -15oz. can peas
1 -pkg. frozen okra- thawed cut
1 hand full of chick peas [dried]
1 hand full of barley
salt and pepper to taste
Dash of Worcestershire sauce
2 Tbsp. garlic, chopped and diced
beef bullion [beef extract soup base]
- 1 1/2 tsp. per cup of water
1 lb. of ground beef - cooked well/drained

Procedure:

Using a crock pot or large cooking pot that will hold approximately 6 quarts of liquid add the following ingredients:

Open the tomato juice pour into pot or crock pot, fill the empty soup can with water and add 1 1/2 tsp. of bullion per cup of water. [Approx. 9 to 10 tsp.] Pour this liquid into the cooking pot or crock-pot. Add cooked ground beef; and add the hearty vegetables in the pot to cook on desired temperature and time. The last hour or two add in the more tender vegetables to cook. [Okra, barley, carrots] The vegetables you add are completely left up to you
.
This meal is great for freezing and lasts for several days in the refrigerator. We eat our soup with rice and sometimes crackers or rolls.

*Tip, if the soup seems low on liquid add more water and beef bullion following the 1-cup to 1 tsp. measure. I had to add 5 to 6 cups more for the following days meal.

Serving Size:

8 servings

My Recipes & Genealogy by Janet ©1996 - 2017