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!
Ingredients For ellen's hoosier vegetable soup--best of the best
1/2 - 3/4 lb
stew beef, cut in small pieces
potatoes, cut in small cubes
carrots, peeled and sliced in small rounds
celery stalks, sliced small
head green cabbage, chopped small
can chopped tomatoes
can each green beans, corn, lima beans, peas
thickener, such as barley, elbow pasta, or rice
fresh ground pepper
oregano or thyme or 1 or 2 bay leaves
tomato or v-8 juice, plus juice from canned vegetables
How To Make ellen's hoosier vegetable soup--best of the best
Drain all the juices from the canned vegetables and use as part of the liquid specified in recipe.
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.
Add all the vegetables and stir to combine.
Stir in the barley and add seasonings.
Cover and simmer until everything is thoroughly cooked, about 1 hour.
Serve piping hot with crusty bread and plenty of butter.
This soup is delicious and even better on the second (and third) day!
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