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

★★★★★ 4 Reviews
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By Ellen Bales
from Indianapolis, IN

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!

★★★★★ 4 Reviews
serves Makes about 5 quarts
prep time 1 Hr
cook time 2 Hr 30 Min
method Stove Top

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

  • 1/2 - 3/4 lb
    stew beef, cut in small pieces
  • 2 lg
    potatoes, cut in small cubes
  • 3
    carrots, peeled and sliced in small rounds
  • 2
    celery stalks, sliced small
  • 1 sm
    head green cabbage, chopped small
  • 1 sm
    onion, chopped
  • 1 md
    can chopped tomatoes
  • 1 sm
    can each green beans, corn, lima beans, peas
  • 1/2 c
    thickener, such as barley, elbow pasta, or rice
  • 1 Tbsp
    salt
  • dash
    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
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How To Make ellen's hoosier vegetable soup--best of the best

  • 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!
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