MARVELOUS VEGETABLE SOUP

Marvelous Vegetable Soup image

I've tried all kinds of vegetable soup recipes and always come back to this one. So easy to do with the use of a food processor to slice the vegetables. This is a great basic recipe. Please feel free to alter it to suit your taste. I sometimes use vegetable broth or beef broth in place of the water which gives the soup a richer flavor.

Provided by Bev I Am

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 21

Ingredients

2 lbs stewing beef, cut into 1 inch cubes
1/4 cup olive oil
6 cups water
4 carrots, peeled and sliced
1 (28 ounce) can plum tomatoes, undrained and chopped
4 potatoes, peeled and cubed
1 large onion, coarsely chopped
1 (15 ounce) can green beans (or use frozen)
1 cup frozen corn (or use canned)
1 small zucchini, sliced (optional)
2 stalks celery, sliced
1 large turnip, peeled and cubed
1 cup black-eyed peas (frozen or canned) (optional)
1 (15 ounce) can green peas (or use frozen)
1/4 head cabbage, shredded (optional)
sliced mushrooms (optional)
1 teaspoon Worcestershire sauce
1 tablespoon seafood cocktail sauce
1 tablespoon sugar
salt
fresh coarse ground black pepper

Steps:

Brown beef in hot oil in a heavy, large stock pot; add 3 cups water.
Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes.
Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally.
Yield: about 8 quarts.

*** Explore more Marvelous Vegetable Soup Recipes »

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