Homemade Vegetable Soup |
Course : Soups
Source: Linda Estridge
Serves: 12 |
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| Hearty soup with meat and vegetables. Great with cornbread or crackers. Add more vegetables to increase the quantity. Can be made when you clean out the refrigerator. Cook in large dutchoven or can use the crockpot. |
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Ingredients:
4 Medium potatoes |
1/2 head small cabbage |
3 medium Onions |
1 pounds beef stew |
1 can corn |
1 Package frozen okra |
2 large cans tomatoes (blend in the blender) |
1 Cup Can add carrots, or other vegetables that you like. |
1 teaspoon Season with salt, pepper, Mrs. Dash to taste. |
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Preparation / Directions:
Cut the stew meat into small pieces and place them along with the onions and potatoes (cut into small pieces) and water( fill pot about half full) into a large dutchoven pot or a large stock pot. Add salt, pepper, Mrs. Dash Seasoning (approx. 1/2 t. each but adjust to taste) Cook until meat,onions and potatoes are done.Cut up cabbage and add to the pot. Cook 5-10 minutes more. Add corn,and okra and cook 5-10 minutes more. Add tomatoes (blend them in the blender for a moment to smooth them out) Cover and let this simmer another 1/2 to 1 hour to blend the taste. Add more seasonings to taste.
Serves at least 12 or more depends on the size bowl you serve in. Can be kept in the refrigerator for 1 week or frozen for future use.
We never seem to have any left over to freeze.
Recipe can be cut in half or doubled.
It is very flexible. Serve with cornbread or crackers.
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