felstead family vegetable soup
This recipe has been the basic recipe used in our family for many years. Everyone has put their on twist on it and you can too. Some use bite sized pasta or barley instead of egg noodles. Frozen vegetables instead of canned are just fine. It can also just be simmered in a crockpot all day, adding the pasta and cabbage in the last hour on high. It freezes great and tastes even better leftover for a hot lunch!
method
Stove Top
Ingredients For felstead family vegetable soup
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164 oz. bottle tomato juice
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2 lbbeef stew meat
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114.5 oz. can beef broth
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215 oz. can diced tomatoes
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1 lgonion, diced
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3 stalk3 celery, diced
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3 mdpotatoes, diced
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3carrots, diced
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215 oz. cans or frozen veg-all mixed vegetables
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114.5 oz. can or frozen green beans
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11/2 c. frozen corn
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115 oz. can of navy beans
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1 c. egg noodles, uncooked
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11/2 head cabbage, chopped
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3 cwater
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1 tspsalt
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1/4 tsp. pepper
How To Make felstead family vegetable soup
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1In a large (32oz.) stock pot brown meat. Add tomato juice, beef broth, diced tomatoes, salt, pepper, onions & celery. Simmer for 1 hour to get meat tender.
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2Then add carrots and potatoes and simmer 30 minutes. Add Veg-All, green beans, corn and navy beans. Simmer 30 minutes.
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3Add noodles and cabbage and simmer until noodles are cooked.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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