wilkes

Quick and easy Veg. Soup:
1lb Beef Stew w/salt and pepper(cook until done)
Add to beef w/water:
2 cans of Tomato Soup
2 cans of Veg. All
1/2 macorroni noodles (shell or elbo)
Cook on low until noodles are done

Like freddie mae I use a chunk of left over beef roast cut into small chunks and any left over drippings.

1 Lg can diced tomatoes
1 Lg can tomato soup
1 soup can water
2 or 3 medium potatoes diced
8 oz frozen cut okra
1/2 cup small elbow macaroni (optionable)
1/4 cup minced onion
1/4 stick margarine
2 cloves garlic crushed or garlic powder to taste
1 teaspoon sugar
roast
black pepper

Mix ingredients except roast and okra. Bring to boil and slow simmer 30 minutes. Add roast and okra, bring back to simmer and cook another 30 minutes or until potatoes are tender. If roast is tough add with first ingredients. Serve with crusty corn bread.

I have substituted some sliced frankfurters for the roast and been pleasantly surprised.

Try using a can or jar of spagetti sauce for the base, you will need to add about the same amount of water, and then put in whatever meat and vegetables you like. You'll be surprised that it doesn't taste like spagetti, it is really good and easy to do.

I like Veggie soup .No meat just veggies and sometimes a Beef or Chicken Boullion cube or two. Some wheat crackers and Sharp Chedder Cheese.

I always make my Beef vegetable soup after I have had a roast. I don't really have a recipe that I go by. I put whatever vegetables that I have on hand in it as well as whatever spices.


Leftover roast cut up into bite size pieces
Any gravy and vegetables from leftover roast
Can of corn
can of green beans
Cup of cut up cabbage
lg can of mixed vegetables
lg onion diced
2 lg cans of Tomatoes
Worcestershire sauce
Soy sauce

Mix all ingredients in large pot. Simmer for an hour or so. Add water if soup is too thick.

Mixed Vegetable Soup
1 cup diced carrots
1 cup cut up cabbage
1 1/2 cups diced potatoes
1 cup sliced onion
1 cup string beans
1 cup peas
1 cup celery
6 tablespoons butter
1 qt. boiling water --More or Less
1 teaspoon sugar
1 qt diced tomatoes-canned with juice
2 teaspoons salt
1 Tbs chopped parsley
Wash, pare and cut vegetables.
Cook covered for 1 hour.
Before serving add parsley

I do something a little different to make vegetable/beef soup that a friend taught me years ago. Make the vegetable soup as you usually do, but use canned corned beef. Just cut it into small pieces. We all love it this way.

FRESH VEGETABLE SOUP

1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces

Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.

For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.

Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

I have been making the same vegetable soup for years and we enjoy it. But, I would like to hear some new ideas if anyone would care to share!