Beef Vegetable Soup
Fill large canner half full of water. Add:
- large chuck roast
Boil 2 1/2 hours; add the following:
- 1 large head cabbage (cut up in small pieces)
- 1 large stalk celery (use the small tender leaves, too)
- 2 large bunches carrots (cut up in small chunks)
Cook until vegetables are tender. Add:
- 1 large onion (chopped)
- 1 qt. green beans
- 1 qt. corn
- 1/2 gal. tomatoes
If there is still room in the cooker, add more vegetables. Divide into 6 portions; cool and freeze. At serving time, thaw and add 3 cups diced cooked potatoes and 2 bouillon cubes. Serve piping hot!
By Robin from Washington, IA
November 16, 20070 found this helpful
seriously.. 1/2 gallon of tomatoes ?
with the price of fresh produce a can of tomatoe juice would be more "thrifty"
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
In This Article
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by ThriftyFun
generated on December 3, 2016 at 11:47:06 PM on 10.0.2.182 in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer
. If you have any problems or suggestions feel free to Contact Us