Vegetable soup #4

Yield: 10 Servings

Measure Ingredient
3 pounds Stew meat
1 Soup bone
3 cans (13.5-oz) tomato juice
4 cans (13.5-oz) water
1 Onion; chopped
½ Green pepper; chopped
6 Cloves garlic; minced
1 tablespoon Salt
1 teaspoon Pepper
⅛ teaspoon Cayenne pepper
1 tablespoon Chili powder
1 teaspoon Garhc powder
1 teaspoon Onion powder
2 tablespoons Worcestershire sauce
1 teaspoon Sugar
3 Bay leaves
4 cups Stewed tomatoes; chopped
4 packs (10-oz) frozen mixed vegetables

Combine all ingredients except stewed tomatoes and frozen mixed vegetables.

Bring to a boil, cover tightly, and simmer for 2 to 3 hours or until meat is tender. Return to a rolling boil, add tomatoes and frozen vegetables, and boil 5 minutes, uncovered. Cover, lower heat, and simmer until ready to serve. Better the second day. Yield: 10 to 12 servings.

JO ANN DREW (MRS. TOMMY, JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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