Vegetable Soup

Norma Wilson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 lbs stew meat
  • 1 onion, chopped
  • 1 large potato, chopped
  • 1 cup elbow macaroni
  • 1 can tomatoes
  • 1 ( 8 oz) can tomato sauce
  • 1 can LeSeur English® peas, drained
  • 1 can corn kernels
  • 1 small can lima beans
  • 1 small can lima beans
  • 1 cup okra, cut-up
  • 3 carrots, sliced

Cook beef in 5 to 6 cups of water for 1 hour. Add tomatoes, tomato sauce, onion, and carrots and cook another hour. Add remaining ingredients and cook for 30 minutes. Salt and pepper to taste.





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