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Vegetable Soup

SUBMITTED BY: Susan Arcement

1 lb. stew meat
2 tbsp. vegetable oil
1 large onion, chopped
3 ribs celery, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
3 qt. water
1 8-oz. can tomato sauce
1 pint home-canned tomatoes or can store-bought stewed tomatoes
1/2 cup parsley, chopped
3/4 of 1 small cabbage, shredded
2 medium turnips, cubed (about 2 cups)
2 15-oz. LeSueur sweet peas, drained
2 14.75-oz. corn, drained or cream-style corn
3 cups carrots, sliced
1/2 lb. vermicelli


Season beef and brown in 2 tablespoons oil in cast iron pot. Cover and stir occasionally. Add onion, celery, bell pepper, and garlic. Cook 1 hour, adding water and stirring as necessary.

Put mixture in soup pot and add 3 quarts water and tomato sauce and stewed tomatoes. Bring to boil. Add parsley, cabbage, turnips, sweet peas, corn, and carrots. Bring back to boil and boil about 20 minutes. Stir occasionally. Add salt and pepper to taste.

Add broken up vermicelli and cook 6 to 7 minutes or until pasta is done. Stir halfway through.

By: admin_susan Thibodaux, LA on January 25, 2012
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Freezes well so you can cook up a big pot and serve as a quick, hearty winter meal.

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