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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used. Ingredients:
8 cups beef broth or 8 cups vegetable broth |
3 medium onions, chopped |
2 cups chopped celery (about 2 stalks) |
2 medium potatoes, diced |
1 cup chopped tomato (canned is fine) |
3 cups cabbage, coarsely chopped |
1 cup canned green beans or 1 cup frozen green beans |
2 cups canned corn (more if desired) or 2 cups frozen corn (more if desired) |
1 1/2 cups carrots, chopped |
1 1/2 teaspoons black pepper, freshly ground |
1 cup water (if needed) |
Directions:
1. Add broth to a large soup pot.
2. Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
3. Bring mixture to a simmer.
4. Add black pepper.
5. Simmer for 20-30 minutes, or until potatoes and carrots are tender.
6. Add water if necessary to thin out soup.
7. Tastes even better the next day.
8. For Vegetarian use the vegetable broth.
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