Mathilde's vegetable soup

Yield: 1 Batch

Measure Ingredient
2 quarts ;Water
5 \N Vegetable bouillion cubes
1 tablespoon Salt
1 dash Pepper
2 \N Stalks celery, cut up
1 large Onion cut up
2 \N #2 cans of diced tomatoes
1 pack Frozen cut okra
2 packs Frozen mixed vegetables (beans, peas, carrots, corn, and limas)
1 can Pinto beans
1 medium Potato, diced
½ \N Green pepper, diced
1 pounds Mushrooms, sliced
2 cups Tomato juice
1 dash Cayenne pepper

In a large covered pot, combine water, bouillion cubes, salt and a dash of pepper. Then add remaining ingredients. Cook together 5-6 hours. Excellent reheated. We keep this in freezer containers all year round, each container holding enough soup for one family sitting.

From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, Fl. Source unknown. Formatted by Cathy Harned.

Similar recipes