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Grandma's Vegetable Soup Recipe

2 tbsp. salad oil
2 med. soup bones
2 lbs. soup meat
3 quarts. water
1 (46 ounce.) can tomato juice
1 pound carrots, scraped & cut into 1" pcs
2 lg. onions, diced
1 1/2 c. diced celery
1/2 c. barley
1 1/2 c. shredded cabbage
3/4 c. lentils
3/4 c. dry lima beans
1 tbsp. salt
1 teaspoon pepper
1 (9 ounce.) pkg. frzn peas
1 (9 ounce.) pkg. frzn corn


Heat oil in a large heavy saucepan or possibly Dutch oven. Add in bones and meat. Brown meat well. Add in remaining ingredients, except peas and corn. Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 - 2 hrs, or possibly till meat and vegetables are tender. Add in peas and corn. Mix well. Continue cooking 15-20 min.

Source: cookeatshare.com