|VEGETABLE SOUP Robin Browning
1 1/2 lbs. boneless stew meat 3 quarts of water 1 T. salt
1/2 tsp. pepper celery leaves 1 large onion, chopped 2 bay leaves, crushed
1/4 tsp. oregano 1/4 tsp. thyme 1 1/2 cups diced potatoes
1 cup diced carrots 1/2 lb. green beans, cut in 1/2 inch pieces
4 cups shredded cabbage 2 15 oz cans tomato puree 1 tsp. sugar
1 package frozen com 1 package frozen green peas 1 package frozen green lima beans
Place beef in soup kettle with 2 1/2 quarts water and 1 chopped onion. Add bay leaves oregano, celery leaves, and thyme to meat. Cover and simmer for at least
three hours. Remove celery leaves. Add potatoes, carrots, green beans, cabbage and another large onion chopped and 1 T. salt. Simmer for an hour.
Add 2 cups of water, tomato puree, sugar, corn, peas, and lima beans and 1/2 tbs. salt
Cook for an hour longer.
Makes 6 quarts.