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Vegetable Beef Soup
Vegetable Beef Soup
Now, this is what I call soup! With hot cornbread on the side, it’s a heck of a meal.

1 pound soup meat
1 large meaty soup bone
3 quarts water
1 quart canned tomatoes
11/2 cups ketchup, or 1 (6-ounce) can tomato paste
4 medium onions, chopped
2 large carrots, chopped or sliced
4 large potatoes, chopped
2 stalks celery, chopped
2 cups chopped cabbage
1/2 cup chopped green bell pepper
1 cup cut green beans
1/2 cup sliced okra
2 cups whole-kernel corn
2 cups green peas
1 teaspoon sugar
1 teaspoon seasoned salt (Lawry’s)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Ac’cent (optional)
1 teaspoon salt, or more, to taste

Braise soup meat and soup bone in large heavy stockpot. Add water, tomatoes, and ketchup or tomato paste to pot. Stir to mix well, and bring to a boil. Cook until meat is tender.

Remove bone and soup meat. Chop meat, and discard bone. Add all vegetables except corn and peas. Simmer 1 hour.
Add corn, peas, spices, and chopped meat. Simmer 10 minutes longer. Taste; add additional salt, if necessary. If soup is too thick, add additional water. Freezes well. Makes 11/2 gallons.

Editor’s Extra: Lovers of spicy soup might add a can of Ro-Tel tomatoes, or red or black pepper.

Mrs. Rowe’s Favorite Recipes (Virginia)

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