felstead family vegetable soup
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!
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 - 64 oz. bottle tomato juice
- 2 pounds beef stew meat
- 1 - 14.5 oz. can beef broth
- 2 - 15 oz. can diced tomatoes
- 1 large onion, diced
- 3 stalks 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 cups water
- 1 teaspoon salt
- - 1/4 tsp. pepper
How To Make felstead family vegetable soup
-
Step 1In 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. -
Step 2Then add carrots and potatoes and simmer 30 minutes. Add Veg-All, green beans, corn and navy beans. Simmer 30 minutes.
-
Step 3Add noodles and cabbage and simmer until noodles are cooked.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
Keyword:
#beef
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