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Homemade Vegetable Soup

Vegetable soup
Mom’s Homemade Vegetable Soup

Here’s a post copied from my sister’s blog. Something delicious to enjoy on a cold winter evening!

My Mom’s recipe — this is the best!
2 lbs. beef cut into cubes
(many times I use deer, and usually not cut into cubes – I cut it after it is cooked then return to pot.)

6 c. diced potatoes (about 5 meds)
2 c. chopped onions (2 large)
1 lb carrots, peeled and sliced
2 cans diced tomatoes
1 29 oz can green peas
1 can baby lima beans
1 can of corn
1 28 oz can Bush’s pinto beans (about 3 cups)
2 T. sugar
1 T. garlic salt
1 T. basil
1 T. Italian seasoning
1 T. parsley
1 t. pepper
4 regular-size (1 cubic centimeter) beef bouillon cubes,
or 4 tsp Knorr Beef powdered Bouillon,
or 1 Knorr beef bouillon cube, which equals 1 Tbs/3 tsp.

This recipe makes 1½ gallons. You’ll need a really large pot! 

►Fill 1½ gallon pot halfway with water put in beef and bring to a boil. Cover and turn on low for about 3 hours or until beef is fork-tender.
►Chop up vegetables and have them ready about the time the beef is done.
If needed, remove the meat for dishing right before adding vegetables. Cut into several chunks and allow to cool a bit while doing the next steps.
Add all vegetables and spices (except bouillon cubes) to pot. No need to drain canned vegetables unless it looks like the pot will be too full.
Add water if needed to within an inch or so from the top.
►Bring back to a boil.
If using bouillon cubes, dip out about a half cup of boiling liquid and dissolve bouillon cubes, mashing a little w/ the back of a spoon, stirring until dissolved. Return to pot.
►Cover and turn on low.
If needed, cut up meat and return to pot.
►Continue to cook on low for about 45-60 minutes until all vegetables are tender.
Great with a grilled cheese sandwich! 

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Homemade Vegetable Soup Homemade Vegetable Soup Reviewed by Willsonzuke on January 23, 2016 Rating: 5

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