Mom's Favorite Vegetable Soup

Rating:

(1 vote) 5 1

One of my favorite recipes, this can be reduced for smaller quantity. This works for me so that I have enough for my 4 kids families and some to freeze for winter meals.

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Ingredients

  • 8 lb. boneless chuck roast
  • 2 lg. soup bones
  • 6 bay leaves
  • 3 stalks celery, cut into large pieces
  • 3 Tbs. salt
  • 3/4 tsp. pepper
  • 3 tsp. dried oregano
  • 3 tsp. garlic powder
  • 2 lg. cans tomato juice (48 oz.)
  • 1 tomato juice can water
  • 4 Tbs. chili powder
  • 4 Tbs. Worcestershire sauce
  • 2 28-oz. cans tomatoes (equal to 6 C.)
  • 3 14.5-oz. cans Green Beans
  • 2 15-oz. cans peas
  • 3 15 1/4-oz. cans corn
  • 1 1-lb. bag frozen baby lima beans
  • 6 C. peeled cubed potatoes
  • 3 C. sliced celery
  • 3 C. chopped onion
  • 3 C. sliced carrots
  • 1/2 head cabbage, cored and chopped into bite size pieces

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Directions

Add first 8 ingredients to a 16-qt. soup pot. Cover with 1 gallon of water, bring to a boil and reduce heat to simmer for 2 hours or until tender. Remove meat, soup bones, bay leaves and celery from broth, cut meat into bite size pieces. Add remaining ingredients to broth, bring all to a boil and reduce heat and simmer for 1 hour or until vegetables are tender.

Add meat to soup and season with more salt, Worchestershire sauce, chili powder and tomato juice as desired.


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