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"
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