A long-time family favorite, this vegetable soup is the perfect recipe for a cozy and delicious meal. Because this recipe is very versatile, you will have the option of using meat of your choice, as well as plenty of canned vegetables from your garden if desired! Packed with protein and nutrients from the meat and many vegetables components, this soup is great to eat fresh, but it also preserves well in the freezer for removal and consumption at a later date – so make a big pot and ENJOY!
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Servings: 8+
Ingredients:
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2 pounds of meat of your choice (in the form of a deboned roast or steaks)
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6 onions
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1 head cabbage
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1 quart crushed tomatoes
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8 oz. tomato sauce
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6 carrots
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3 celery stalks
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6 potatoes
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15 oz. (1 can) corn
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15 oz. (1 can) green beans
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15 oz. (1 can) yellow beans
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15 oz. (1 can) peas
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15 oz. (1 can) northern beans
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15 oz. (1 can) black beans
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10 beef bouillon cubes
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2 Tbsp. garlic powder
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salt & pepper (to taste)
Directions:
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Cut meat into bite-sized cubes and chop onions and cabbage – place in large stock pot.
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Fill stock pot and contents 1/2 full with water.
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Cook for 1 hour, boiling lightly and occasionally stirring.
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While mixture is cooking, slice carrots and celery into bite-sized pieces – set aside. Clean and dice potatoes and place into separate pot with water and boil until tender.
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When mixture is finished cooking, skim residue from meat from top of water and discard.
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Add carrots, celery, crushed tomatoes, and tomato sauce to stock pot – cook until tender.
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Once tender, add potatoes (including water) to stock pot.
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Add corn, yellow beans, green beans, and northern beans (do not drain) to stock pot. DRAIN black beans and add to stock pot. Mix well.
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Add beef bouillon cubes, garlic powder, and salt and pepper to taste. Mix well.
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Allow to simmer for 30 minutes, occasionally stirring.
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Spoon into bowl and enjoy!
