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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Grandma Bower's Vegetable Soup Recipe

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This recipe for Grandma Bower's Vegetable Soup is from Faith's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
chuck roast with a bit of bone
diced potatoes, carrots & celery
2 large cans diced tomatoes
cabbage (chopped), peas, corn, zucchini, string beans
bay leaf
Directions:
Directions:
Put roast in a large kettle or pot, cover with water and boil until almost done.

Remove beef from the broth (keep broth in pot) and let cool, then remove bone and chop into bite size pieces. Return to broth.

Add potatoes, carrots, celery, 2 cans of tomatoes and simmer for 30 minutes.

Add cabbage, peas, corn, zucchini, string beansand bay leaf. Let simmer several hours. Remove bay leaf and serve.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This recipe has been handed down over generations, so no actual measurements on beef or vegetables. I think a 1 1/2-2 lb. roast would do, and I just used bags of frozen veggies for convenience, a small head of cabbage and about 3-4 medium potatoes. Freezes well.
I love this soup, it's hearty and a complete meal.

 

 

 

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