2-1/2 gal. water 4 lbs. chopped celery 3 - 1/2 lbs. ( 1/4 cut) onions 2 - 1/2 lbs. zucchini - sliced 2 - 1/2 lbs. yellow squash - sliced 1/2 teaspoon rosemary 1 teaspoon garlic powder 3/4 teaspoon GR Bay leaves ( GR = ground? ) ( I used 2-3 whole bay leaves ) 1/2 teaspoon basil 1 teaspoon pepper 1 - 1/2 jars beef base ( add to 1/2 qt. of above warm water ) 2 boxes cut green beans ( frozen) 2 cans stewed tomatoes ( 6 lbs ) 2 - 1/2 lbs. peas 1/2 can tomato puree ( 6 lb.) add after all vegetables are firm tender 5 lbs. Steamed carrots ( cook these seperate until just tenderthen add when soup is done. They taste better)
This recipe was given to me the day they closed. It is my favorite veggie soup. Hope you will give it a try. It makes a lot so you'll have some to share or freeze. You can find the restaurant size cans at Sams club , Costco or Smart & Final. You need a really big pot for the whole recipe. SHARE!! Love and hugs, Vi Johnson
P.S. Just brown and cook a couple of lbs. of stew beef and add for veggie beef soup. Enjoy & Share
1 lb. ground beef 2 cans Campbell's condensed minestrone soup (including 2 soup cans water) 1 can Ranch Style bens 1 can diced Rotel 1 lb. Velvetta cheese - cut into small cubes
Brown ground beef and crumble into small pieces --drain and add next three ingredients. Bring to a boil and then add cheese gradually, stirring constantly.
Serves 4 - 6.
Is better if made day before serving except for adding cheese so it will not burn.
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