Vegetable Soup or Vegetable Beef Soup
Vegetable Soup or Vegetable Beef Soup
Ingredients
- 2 pounds stew meat optional
- Lawry’s Seasoned Salt and pepper
- water enough to fill a large pot about 1/2 full
- vegetables whatever you have: potatoes, mushrooms, cabbage, carrots, peas, corn, limas, mixed vegetables
- 1 can kidney beans optional
- 2 Tbsp beef soup mix
- 1 large can V-8 juice
Instructions
- Season the stew meat with Lawry’s Seasoned Salt and pepper and brown in a pan.
- Fill a large pot about 1/2 full of water.
- Clean and chop vegetables for the soup, whatever you have in your refrigerator and freezer: potatoes, mushrooms, cabbage, carrots, peas, corn, limas, mixed vegetables, whatever you have. You can also add a can of kidney beans.
- In the water, use 2 Tbsp of beef soup mix. Add the vegetables. Add extra salt and pepper.
- Cook the vegetables for about 20 minutes and then add the V-8 juice. Season to taste.
- You can eat it in about another 10 minutes, but it tastes better after it soaks a while. You can simmer it for another hour.
Notes
It is even better the next day.
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