VEGETABLE SOUP

Grandpa and Grandma

VEGETABLE SOUP

From Pearl Holmes  (from Myrtle Coulter)

1 1/2 lbs. lean chunk beef in bite size chunks

Add salt and black and red pepper to beef and cook until almost tender.

Add the following and cook until fork tender:

4 medium carrots, diced

4 medium potatoes, diced

2 medium onions, finely chopped

1 green pepper, diced

4 medium or 3 large stalks celery, chopped

Add:

1 can peas, drained (or 1-2 cups frozen)*

1 can lima beans (or 1 cup frozen)*

1 can whole kernel corn, drained (or 1-2 cups frozen)*

Bring to boil.  Cook 3-4 minutes or until tender.

Add: 

1  46-oz. can tomato juice 

1/2 stick butter, cubed 

Simmer 2-3 minutes.

Makes 5 quarts.

(Recipe shared 1-15-1987.)