Wednesday, October 16, 2013

Recipe: Old Fashioned Vegetable Soup II

From the garden


1 lb chuck roast, cut into bite-sized pieces, boiled in water to cover until tender, drained, seasoned with salt
1 pint fresh or frozen butter beans, cooked until tender, drained, salted to taste
1 pint fresh or frozen English peas, cooked until tender, drained, salted to taste
1 can whole kernel corn, drained
1 ½ large onions, chopped
6 pods okra, sliced
Salt to taste
2 tsp black pepper
28 oz (3 ½ C) stewed tomatoes, cut up, with juice (see recipes in Basics and Canning … section, or use canned in a pinch)
46 oz can tomato juice (or use Spicy V-8 for a spicier soup)
½ to 1 stick butter
Water (if needed)

Heat together tomatoes with their juice and tomato juice, and add drained meat. Add drained peas, drained butter beans, and corn. Add okra, onions, black pepper, and butter, and let simmer for about 2 hours. “May need to add water.”

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