Thursday, January 17, 2008

Mother-in-Law’s Vegetable Soup

Mary’s Vegetable Soup

This original recipe is from my mother-in-law, who with 6 kids, had a house full to feed. I have since cut the recipe basically in fourths because it made SO much. These proportions will fit fine in a 6qt Dutch Oven pot. Play with the recipe and swap out vegetables to suit your mood, or what is in your fridge!

1/2 lb Stew beef
1/2 qt water
1 bay leaf
1 can 28oz. can Diced tomatoes
1 onion (small to medium)
1/2 pkg Shredded Cabbage (appx 5-6 oz.)
1 Medium Baking Potato - cut into cubes
1 medium carrot, sliced (about 12-14 mini carrots)
1 can can of green beens (14.5 oz)
1 can can of white or yellow corn (14.5 oz) - option
1-2 tsp salt (do it to taste)

black pepper to taste

1 Simmer stew beef in water with bay leaf for 2 hours. Remove from heat. Remove meat from broth. Skim off fat (which can be done by refrigerating broth for an hour or two or using a gravy seperator).
2 Trim stew beef into small, bite sized pieces
3 Combine the rest of the ingredients. (can be done ahead of time and set aside, or done when ready to start cooking the soup.
4 Bring broth, meat, and all other ingredients to a boil. Turn down heat to a simmer. Add another cup of water at this time if you feel you need more broth. Simmer for 1-1/2 to 2 hours.
Yield: 4-5 quarts

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