RECIPE AND PHOTO SUBMITTED BY Irma’s Ivy Lane
Vegetable Beef Soup …was dinner last night & tonight.
I use canned beef which has a richer taste & it’s already cooked in it’s own juice.
2qts beef or more (canned), diced tomatoes (106 oz can), 1onion (large,diced), celery (2c sliced), cabbage (2-3c chopped), carrots (2lbs sliced), frozen peas & corn (2c each), frozen baby limas (1-2c), 6 med potatoes (cubed), 4-5c water (more if needed) & salt & pepper to taste. I started early in the AM adding the potatoes around noon. bring back to boil then lower the heat to a slow boil/simmer. Stir every 30mins
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