Makes 8 quarts.
 |
| This amazing yummy soup recipe was given to me years ago from a sweet lady in Kentucky! |
Ingredients:
1 - pound ground beef
1 - large yellow onion diced
1/2 - head of cabbage roughly chopped
2 - 28 oz. cans of diced potatoes drained
2 - 15 oz. cans sweet corn drained
2 - 14.5 oz. cans cut green beans drained
2 - 12 oz. bags frozen peas and carrots
1 - 64 fl. oz. tomato juice
64 fl. oz. water
1/3 - cup chopped parsley
olive Oil
salt and pepper to taste
Directions:
In a 10 qt. stock pot, over med. heat, drizzle a teaspoon of olive oil in the pan and add the ground beef crumbled up, when the meat is about halfway cooked, turn the heat up a little and add the diced onion. Stirring often till the meat is browned and the onions are soft. While this is cooking be opening the can vegetables and drain off the water.
Next add all of the canned vegetables and the frozen ones, all of the tomato juice, parsley, salt and pepper and start stirring and turn the heat up to high. When mixed add the water, I use the empty tomato juice can or bottle to fill up with water, then add the cabbage and stir, Once this comes to a boil, turn down to simmer put a lid on cook for about 2 hours. After 2 hours do a taste to see if it needs more salt and pepper, Cook longer if needed, when the cabbage in the soup is soft it is done. Vegetable soup is always better the next day!
To Freeze:
When soup is completely cold, ladle it into freezer containers and it is ready for the freezer. When your ready to eat it, just thaw it out and dump into a sauce pan and heat slowly on med./low heat and serve.
