Vegetable soup #1

Yield: 6 Servings

Measure Ingredient
2 pounds Stew meat
1 Soup bone
1 quart Water
1 Onion; quartered
2 cups Sliced carrots
2 cups Cubed potatoes
1 can (14.5-oz) tomatoes w/juice
Salt to taste
½ cup Chopped celery
1 can (8-oz) lima beans
1 can (8-oz) green beans
1 can (8-oz) english peas
1 can (12-oz) whole kernel corn
4 ounces Small elbow macaroni
1 can (8-oz) tomato sauce

Add half the meat and soup bone to cold water. Brown remaining meat in a little hot oil. Add browned meat, onion and salt to cold water. Cook slowly for 2 hours. Add vegetables, undrained, and continue cooking for 2 more hours.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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