wilkes

Thanks so much fir each recipes. I've have copy each one and will try each! thanks so much.

stew beef in crock pot until pulls apart with fork, cut in smaller chunks.
2 cans of mixed veggies.
1 can of sweet corn, drained
1 can of kidney beans, drained
1 large onion diced
4-5 potatoes cubed
1 cup of rice or macaroni noodles uncooked
shredded cabbage
salt & pepper to taste
onion salt, seasoning salt,
1 large can of V8 juice
Add water equal to V8 juice can
Add broth from crock pot to fill pot.
cook until potatoes and/or macaroni or rice is done.

This makes a bunch, make sure you use a big pot. It makes enough for a few days.

I have one of the 1 gallon ice cream tubs in the freezer and when we have veggies left i pour them it the tub .
When it gets full or near full I brown some burger with onions add tomatos and use the froze veggies to make soup.
Helps to save all the money you can these days.It also uses up the leftovers.

Exchange the stew beef to 1 pound of browned hamburger meat. This makes a wonderful soup.

1 lb of what ever frozen mix veggies you like .1 lb hamburger.1 15 oz can diced tomatoes. juice and all.1. 15 oz can tomatoes sauce 1 pk onion soup mix.4 beef bullion cubes.Put all in crock pot add water to cover salt and pepper to taste.Cook on high till done .Tastes lot like soup school use to make.

EASY VEGETABLE SOUP

1 150z can each of peas, green beans, corn, kidney beans (including the juice)
1 cup ketchup
1/4 head of cabbage chopped into medium sized pieces
2 potatoes peeled and chunked
1/2 onion chopped
2 T sugar
1 T chili powder

mix all together in crock pot and cook on high for 4 hours or until potaotes are tender

if you want meat either brown some ground beef and add to this or fix a roast and shred it then add to the soup mixture. if you use the ground beef be sure not to drain all the fat, add this to the soup to add flavor. if you use a roast add some of the juice from the roast for flavor

Vegetable& Ground Beef Soup
1 stalk celery,chopped
1/2 cup chopped onion
5 medium potatoes, peeled and cubed
3 to 4 carrots, sliced
1 can whole kernel corn, drained
1 can green beans, drained
1 can diced tomatoes
1 can tomato soup
1 can mushrooms
1 small can tomato paste
1 1/2 lbs. ground chuck, browned and drained
(or ham cubes or leftover diced pork or beef roast)
salt and pepper
4 cups water
Put everything in large slow cooker and cook on high
for 6 hours or on low for 8 to 10 hours.
Note:
Some pots are 6 quarts, so you may have to reduce
this recipe if you have a smaller pot.
Vegetable Beef Soup
1 lb. stew beef - cut into small pieces
4 C. beef broth
3 C. water
1 14.5 oz. can of crushed tomatoes
1 1/2 C. cubed potatoes
1 medium onion chopped
1 C. sliced carrots
1 C. sliced celery
1/2 C. peas - frozen
1/2 C. corn
1 C. green beans
1/2 to 2 t. herbs of your choice (basil, oregano or dill)
Brown stew beef, add onions and cook for 3 minutes.
Add water and tomatoes and cook until beef is tender.
Add vegetables except peas and cook until tender.
Add spices, peas and simmer another 1/2 hour.

Mixed Vegetable Soup
1/3 cup diced carrots
1/3 cup cut up cabbage
1 1/2 cups diced potatoes
1/4 cup sliced onion
1/4 cup string beans
1/2 cup peas
1/4 cup celery
4 tablespoons butter
1 1/2 qt. boiling water
1 teaspoon sugar
1 cup strained tomatoes
2 teaspoons salt
1 cup chopped parsley
Wash, pare and cut vegetables.
Heat butter, add onions and sauté until soft;
add all vegetables except for potatoes and tomatoes.
Cook covered for 10 minutes.
Add potatoes, cook 2 minutes longer,
then adding boiling water, sugar, salt and
tomatoes and boil until all vegetables are tender.
Before serving add parsley

It going to get cold weather. I like a really good recipe for homemade vegetable soup.