Felstead Family Vegetable Soup

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By Kathy Embry
from Evansville, IN

This recipe has been the basic recipe used in our family for many years. Everyone has put their on twist on it and you can too. Some use bite sized pasta or barley instead of egg noodles. Frozen vegetables instead of canned are just fine. It can also just be simmered in a crockpot all day, adding the pasta and cabbage in the last hour on high. It freezes great and tastes even better leftover for a hot lunch!

method Stove Top


  •   1
    64 oz. bottle tomato juice
  •   2 lb
    beef stew meat
  •   1
    14.5 oz. can beef broth
  •   2
    15 oz. can diced tomatoes
  •   1 large
    onion, diced
  •   3 stalk(s)
    3 celery, diced
  •   3 medium
    potatoes, diced
  •   3
    carrots, diced
  •   2
    15 oz. cans or frozen veg-all mixed vegetables
  •   1
    14.5 oz. can or frozen green beans
  •   1
    1/2 c. frozen corn
  •   1
    15 oz. can of navy beans
    1 c. egg noodles, uncooked
  •   1
    1/2 head cabbage, chopped
  •   3 c
  •   1 tsp
    1/4 tsp. pepper

How To Make

  • 1
    In a large (32oz.) stock pot brown meat. Add tomato juice, beef broth, diced tomatoes, salt, pepper, onions & celery. Simmer for 1 hour to get meat tender.
  • 2
    Then add carrots and potatoes and simmer 30 minutes. Add Veg-All, green beans, corn and navy beans. Simmer 30 minutes.
  • 3
    Add noodles and cabbage and simmer until noodles are cooked.

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