Homemade Vegetable Soup

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#79626

serves/makes:

ready in:
2-5 hrs

ingredients

12 ounces canned tomatoes
5 cups water
8 potatoes
1 sweet onion
7 celery stalks
1 pound roast or stew meat
1 teaspoon sweet basil
salt and pepper, to taste
2 cups shredded cabbage
4 tablespoons beef bouillon
1 cup canned corn
5 carrots
1 1/2 cup alphabet pasta
1 bay leaf
1 tablespoon chopped parsley

directions

Cut roast or stew meat into 1 inch cubes. Fry until browned.

In large pot put water, beef bouillon crystals, chopped tomatoes and liquid, meat. Finely chop all vegetables and add to pot. (You can add any number of vegetables, peas, cauliflower, broccoli, etc.)

Add seasonings cover and cook for several hours. I cook mine overnight in a crock pot. Add alphabets last and simmer until done.

NOTE: If you are in a hurry, chopped frozen vegetables (including a square of hash browns) work great. This soup freezes very well. You may substitute chicken and chicken bouillon crystals for the beef.