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

How to Make ELLEN'S HOOSIER VEGETABLE SOUP--BEST OF THE BEST

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!

Printable Recipe Card

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

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



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