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My Vegetable Beef Soup

List of Ingredients

I've discovered that this is more a burgoo or camp stew. It's quite thick from simmering all day. Although it has tomatoes, the flavor of tomatoes is not overwhelming.

Start early in the day.

Brown 1 large chuck roast with bone-in on all sides. Cover with water. Add 3-4 soup bones (available from butcher). Simmer @ an hour.

[Also see Brown Stock in this section for a browned beef version that is hard to beat.]

Add:
leftover chicken or ham
1 qt. tomatoes
1 lg. pkg. frozen okra
1 can sauerkraut (opt.)
1/2 + c. catsup
2 lg. onions, chopped
2 c. chicken broth and 2-3 bouillon cubes, if desired

Simmer @ 1 hour and then add:
1 c. barley
1 head cabbage, shredded
1 dried red pepper
1 can Rotel tomatoes


Simmer another hour or so and then add:
2 T. brown sugar
1 lg. pkg. frozen limas
1 can string beans
1 pkg. frozen chopped spinach

About an hour before serving, add:
1-3 cans dried beans: blackeyes, kidneys, pintos, navy, Fordhook limas, great Northerns, etc.
1 can peas
3-4 carrots, chopped
1 can corn

About 15 mins. before serving, add 1 can cream-style corn.

Stir frequently to prevent scorching.




Recipe


When reheating, add a little water to thin, if desired. For variety, add a pasta, potatoes, rice, or other grain.

A few dried chiles add a nice perkiness.

Canned crushed tomatoes impart additional tomato flavor, as do dried tomatoes.

Other vegetables, squash for instance, may be added, but they should be coarsely chopped.

See additional vegetable soups throughout this section.