Vegetable soup #1

6 Servings

Ingredients

QuantityIngredient
2poundsStew meat
1Soup bone
1quartWater
1Onion; quartered
2cupsSliced carrots
2cupsCubed potatoes
1can(14.5-oz) tomatoes w/juice
Salt to taste
½cupChopped celery
1can(8-oz) lima beans
1can(8-oz) green beans
1can(8-oz) english peas
1can(12-oz) whole kernel corn
4ouncesSmall elbow macaroni
1can(8-oz) tomato sauce

Directions

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, .