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

7
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!

Rating:
★★★★★ 4 votes
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

Step-By-Step

1Drain all the juices from the canned vegetables and use as part of the liquid specified in recipe.
2In 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.
3Add all the vegetables and stir to combine.
4Stir in the barley and add seasonings.
5Cover and simmer until everything is thoroughly cooked, about 1 hour.
6Serve piping hot with crusty bread and plenty of butter.
7This soup is delicious and even better on the second (and third) day!

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

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