ELLEN'S HOOSIER VEGETABLE SOUP--BEST OF THE BEST

Ellen Bales

By
@Starwriter

This is just the best darn vegetable soup I've ever eaten. The recipe came from some obscure ladies' magazine about 35 years ago in an article written by the late Mary Mooney-Getoff. I have paraphrased and shortened the article here to recipe form. Enjoy!


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Comments:

Serves:

Makes about 5 quarts

Prep:

1 Hr

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

1/2 - 3/4 lb
stew beef, cut in small pieces
2 large
potatoes, cut in small cubes
3
carrots, peeled and sliced in small rounds
2
celery stalks, sliced small
1 small
head green cabbage, chopped small
1 small
onion, chopped
1 medium
can chopped tomatoes
1 small
can each green beans, corn, lima beans, peas
1/2 c
thickener, such as barley, elbow pasta, or rice
1 Tbsp
salt
dash(es)
fresh ground pepper
1 tsp
oregano or thyme or 1 or 2 bay leaves
6 c
tomato or v-8 juice, plus juice from canned vegetables
1/4 c
dried parsley

Directions Step-By-Step

1
Drain all the juices from the canned vegetables and use as part of the liquid specified in recipe.
2
In a large soup pot or Dutch oven, heat 6 cups tomato or V-8 juice and vegetable liquid. Add the stew meat and simmer, covered, for 1 hour.
3
Add all the vegetables and stir to combine.
4
Stir in the barley and add seasonings.
5
Cover and simmer until everything is thoroughly cooked, about 1 hour.
6
Serve piping hot with crusty bread and plenty of butter.
7
This soup is delicious and even better on the second (and third) day!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy