Hearty vegetable beef soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stew beef, cubed |
| 1½ | cup | Corn |
| 3½ | quart | Water |
| 2 | eaches | Onions, sliced |
| 1 | each | Onion, chopped |
| 1 | each | Large potato, cubed |
| 1 | tablespoon | Salt |
| 1 | cup | Spinach, chopped |
| ½ | teaspoon | Thyme |
| 1 | cup | Green beans, chopped |
| ½ | cup | Split peas |
| 1 | cup | Green peas |
| 6 | eaches | Carrots, sliced |
| 1 | cup | Lima beans |
| 3 | cups | Celery, diced |
| 1 | cup | Ketchup |
| 1 | each | Green pepper, diced |
| 2 | tablespoons | Parsley, chopped |
| 3 | eaches | Medium tomatoes, cubed |
Directions
In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning.