Beef Vegetable Soup

2 to 3 lbs. stewing meat or cubed roast 28 oz. can tomatoes (chopped) 6 to 8 medium potatoes One-half cabbage (small)
Norwalk Reflector Staff
Jul 25, 2010

 

2 to 3 lbs. stewing meat or cubed roast

28 oz. can tomatoes (chopped)

6 to 8 medium potatoes

One-half cabbage (small)

1 large onion

1 bag frozen mix vegetables

Season to taste: Salt, pepper, parsley and celery seed/salt Cover meat in large pot with water (just enough to cover meat).

Season with salt and pepper to taste. Cook meat for at least one hour.

Add fresh vegetables and cook 30 more minutes. Add frozen mix vegetables and cook 15 more minutes.

Season to taste once all together.