Frugal Betty's Vegetable Soup
Submitted by: Tu-la-loo
Leftover meat and vegetables are put to good use in this soup. Beef broth, tomato juice, seasonings, and additional fresh vegetables are added.
Ingredients
- Leftover beef and/or pork from the week's previous meals
- Leftover vegetables or 1 cup each of frozen - peas, corn, okra, etc
- 3 large carrots - peeled & diced
- 2 stalks celery - diced
- 2 medium onions - chopped
- 2 cans beef broth
- 16 oz (2 cups) tomato juice or V-8 (add more as needed)
- 1 Tbsp each: Dried Parsley & Basil or 2 Tbsp Fresh
- 1 tsp garlic powder
- Salt & pepper to taste
- Splash Worcestershire sauce
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Method
Combine all ingredients in large soup pot. Bring to a boil and let boil for 1 minute. Cover the pot. Reduce heat to simmer and cook slowly for 1 hour, stirring occassionally. Turn off heat. Let rest, covered, for 30-60 minutes on top of stove to let flavors meld. Re-heat (if necessary.)
Notes: Tastes great when served with a fresh salad and homemade bread or cornbread muffins and butter.
Number of Servings: 6-8
Submitted by: Tu-la-loo ( See all of Tu-la-loo Recipes )
