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Basic Info
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| Title: |
Virginia Veggie Soup |
| Rating: |
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| Source: |
"Recipes From Our Hearts With Love |
| Notes: |
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| Ingredients: |
- 2 pounds lean stewing beef
- 2 quarts plus 2 cups water, divided
- 1 onion, chopped
- 2 quarts canned tomatoes, chopped in blender
- 1 cup chopped celery
- 5 to 6 chopped carrots
- 1 small head cabbage, shredded
- 1/4 cup sugar or to taste
- 8 to 10 potatoes, peeled, diced
- 1 (10- or 12-ounce) package frozen mixed vegetables
- 2 (16-ounce) cans creamed corn
- Salt and pepper to taste
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| Procedure: |
In a large soup pot, place the meat and 2 quarts water. Bring to a boil, turn to simmer, cover and cook 2 hours.
Add onion, tomatoes, celery, carrots, cabbage and 2 cups water. Cook 1hour.
Add sugar, potatoes, mixed vegetables, creamed corn, salt and pepper. Cook until potatoes are done, 45 minutes to 1 hour. |
| Servings: |
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| Cook Time: |
45 minutes to 1 hour |
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