Recipes
Vegetable Beef Soup
2 pounds stew meat (omit for vegetable soup)
1 large can stewed tomatoes (14-20 oz)
4 celery stalks-sliced
3 medium carrots-thinly sliced
1 medium apple, peeled, cored, and coarsely chopped
1 med sweet potato-peeled & cut into 1/2" cubes
2 cup cabbage-shredded
1 cup fresh green beans-cut
1 cup green lima beans
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 cup parsley, fresh,if available(snipped)
2 tbsp lemon juice
2 leeks-thinly sliced, white part only
3 cloves garlic-minced
1 tsp olive oil
4 tsp instant vegetable bouillon granules or bouillon cubes to make 4 cups broth
Cook leeks and garlic in a 4-quart pot in hot oil about 3 minutes or until nearly tender.
Carefully add 8 cups water bouillon granules or cubes, undrained tomatoes, celery, carrots,
apple and sweet potato, bring to boil.
Reduce heat and simmer, covered, for 25 minutes, add cabbage, beans, salt and pepper, return to boil.
Reduce heat and simmer, covered, 15 to 20 minutes more, or until vegetables are tender. Stir in
parsley and lemon juice.
6 servings.
Sometime I don't use these veggies, I just add a frozen package of veggies, but I
usually always add a can of the small green lima beans. Also, instead of leeks, I use onions.
And many times I use a cheap roast instead of stew meat.
I use cumin in all my soups, chilli, mexican foods, egg dishes, meat loaf, barbecue
sauces, vegetables, etc. Supposed to be very healthy! Most recipes call for 1/2 teaspoon,
but I use little more.
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