Vegetable Soup

Mrs. Lyman McDonaldLooking at Cooking with Mildred Swift 1 1/2 or 2 pounds brisket2 medium onions, chopped1 No. 2 can tomatoes1 carrot, chopped1 cup sliced okra1/4 macaroni or spaghetti1/2 cup chopped celeryparsleysalt, pepperany other vegetables you desire Cover brisket with 2 or more quarts of cold water. Simmer until the meat falls from the bone. … Continue reading Vegetable Soup

Vegetable Soup

Norma WilsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs stew meat1 onion, chopped1 large potato, chopped1 cup elbow macaroni1 can tomatoes1 ( 8 oz) can tomato sauce1 can LeSeur English® peas, drained1 can corn kernels1 small can lima beans1 small can lima beans1 cup okra, cut-up3 carrots, sliced Cook beef in 5 to 6 … Continue reading Vegetable Soup

Vegetable Soup (Low Fat)

Inez Griffin Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can tomatoes (or fresh ones)3 Tbsp onions, chopped2 cup chicken broth (low fat)1 small can mixed vegetables (no salt) Cook onion in broth, add tomatoes and mixed vegetables and cook together for about 10 minutes. Makes 4 servings.