All-You-Can-Eat Soup

Submitted by United Church of God on Fri, 2011-04-22 08:38
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Description

This delicious soup, packed full of vegetables, is great on a cold winter's day.

Summary

Yield
Servings
Source

Almira Daugherty, Sierra Vista, Arizona

Prep time45 minutes

Ingredients

1Poundlean stew beef (or deboned chicken)
1 rib celery
1Bunchbroccoli
2Cupcauliflower florets
1 onion
1Cupmushrooms (optional)
1⁄2 cabbage (1/2 head)
2Cupgreen beans
3 carrots
1Canstewed tomatoes (16 ounces)
1 salt (to taste)
1 pepper (to taste)

Instructions

Boil the meat until tender. Add celery, broccoli, cauliflower, onion, mushrooms, cabbage, green beans, carrots, and stewed tomatoes. Stew about 20 minutes.

Notes

I put the carrots and onions in when I boil my meat. The other vegetables are more crispy if not cooked too long.

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