cooking

Vegetable Soup

Posted by tricia on 02.06.09 | 1 Comment Short Link: http://onceamonthmom.com/?p=585  Print This Post

Author/Source:

Janice Reisert (Tricia’s grandmother)

Ingredients:

1 lb Boneless Round Steak, cubed

1 can (14.5oz) Canned Tomatoes, diced

3 cups Tomato Juice or V8 Type Juice (can also substitute water)

2 medium Potatoes, peeled & cubed

2 cups Onions, diced

1 cup Celery, sliced

1 cup Carrots, sliced

3 cubes Beef Bouillion

1/2 teaspoon Basil, dried

1/2 teaspoon Oregano, dried

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 bag (16oz) Mixed Vegetables, frozen

Directions:

In a slow cooker, combine all ingredients except the frozen vegetables. Cover and cook on high for 6 hours. Add vegetables, cover and cook on high for 2 hours. After fully cooked place soup in medium or large plastic ware.

Servings:

12

Freezing Instructions:

After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

printable recipe