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vegetable soup

SOUP STOCK:

Beef broth
Stewing beef/short ribs/small roast
Olive oil
Water
Onion, small
Beef bones
Salt & pepper

In large stock pot, place oil, chopped onion, salt & pepper and beef to brown. (If using a roast, cook until tender and separate into pieces.) Add beef broth, salt & pepper and water to fill half of pot. Add soup bones and boil on low for at least 1 hour or until bones have boiled clean. Remove bones. 

 

SOUP:

Small head of cabbage
4 small (or 2 large) bags frozen vegetable for soup (or more depending on your preference)
2 or 3 bags frozen premium vegetables of your choice (or more depending on your preference)
1 can prepared tomato soup
Stewed tomatoes
Salt & pepper

Cut-up cabbage and add to stock and boil on low until tender—about 30 to 45 minutes.

Add can of tomato soup and stir into stock. Add all vegetables and cook until tender, then add can of stewed tomatoes and simmer soup until it is to your liking.

Add more salt, if necessary.

"I make enough for dinner and to freeze for later for my husband and me and a large container for both my children to take home for my grandchildren.
Don't forget to share the soup bones with your favorite dogs!" —Maxine Etter