Marvelous Vegetable Soup

Prep Time: 30 Minutes

Cook Time: 2 Minutes

Ready In: 32 Minutes

Servings: 10

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.

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

Directions:

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

By RecipeOfHealth.com