Vegetable Soup 24 Recipe

  • 2 pounds ground round
  • 1 can V-8 juice plus 2 cans of water (46 ounce can)
  • 3 packages frozen mixed vegetables (12 ounce packages)
  • 1 package frozen fordhook Lima beans (10 ounce package)
  • 1 can crushed tomatoes (28 ounce can)
  • 2 pieces celery diced (large pieces)
  • 1/2 a large green pepper, diced
  • 1/2 a small head of cabbage, shredded
  • 1 onion, diced (large)
  • 3 turnips, diced (small)
  • 1/3 cup barley (if desired)
  • 1/2 cup sugar
  • 1/2 teaspoon celery seed
  • 2 teaspoons oregano
  • salt and pepper to taste
Brown meat lightly. Add rest of the ingredients. cover and let it cook at least 3 hours or longer on low heat. Stir occasionally. If too thick, add a little water. Buy the vegetables without potatoes in them.

Cook's note: Freezes very well.

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