ellen's hoosier vegetable soup--best of the best

Name: ELLEN'S HOOSIER VEGETABLE SOUP--BEST OF THE BEST
Prep time: 1 h
Cook time: 2 h 30 min
Cuisine: American
Ingredients: 1/2 - 3/4 pound(s) 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 cup(s) thickener, such as barley, elbow pasta, or rice; 1 tablespoon(s) salt; dash(es) fresh ground pepper; 1 teaspoon(s) oregano or thyme or 1 or 2 bay leaves; 6 cup(s) tomato or v-8 juice, plus juice from canned vegetables; 1/4 cup(s) dried parsley

(4 RATINGS)

235 Pinches 11 Photos

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Sep 21, 2012

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!

Rate

prep time 1 Hr

cook time 2 Hr 30 Min

method Stove Top

yield Makes about 5 quarts

Ingredients

1/2 - 3/4 pounds 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 cup thickener, such as barley, elbow pasta, or rice
1 tablespoon salt
dash fresh ground pepper
1 teaspoon oregano or thyme or 1 or 2 bay leaves
6 cups tomato or v-8 juice, plus juice from canned vegetables
1/4 cup dried parsley

How To Make ellen's hoosier vegetable soup--best of the best

Step 1

Drain all the juices from the canned vegetables and use as part of the liquid specified in recipe.

Step 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.
Step 3

Add all the vegetables and stir to combine.
Step 4

Stir in the barley and add seasonings.
Step 5

Cover and simmer until everything is thoroughly cooked, about 1 hour.
Step 6

Serve piping hot with crusty bread and plenty of butter.
Step 7

This soup is delicious and even better on the second (and third) day!
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