Vegetable soup #4
10 Servings
Ingredients
| Quantity | 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 |
Directions
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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