Soups:

Vegetable Soup

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Ingredients

2 pounds ground beef, browned and drained
2 quarts tomato juice or canned tomatoes
2 quarts water
4 stalks of celery, chopped
8 potatoes, chopped
8 carrots, chopped
3 onions, chopped
1 cup corn
2 cups green beans
1 cup peas
1 cup cabbage, chopped
2 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon parsley
1/2 teaspoon pepper
1 bay leaf

Instructions

Mix all in a large stock pot. Cook over medium-low heat for about 5 hours, stirring occasionally. If cooked in a crock pot, increase time to 10 hours so vegetables get done. Add water a cup at a time as soup cooks down.

Teri Walters
Geneseo