Mema's Vegetable Soup Recipe

  • 2 quarts Brunswick Stew
  • 3 quarts water
  • 10 potatoes (medium)
  • 3 onions (medium)
  • 2 carrots (large)
  • 3 slices side meat
  • 2 beef bouillon cubes
  • 2 diced tomatoes (28 ounce )
  • 1 can peas (15 ounce can)
  • 1 can corn (15 ounce can)
  • Seasoning
  • 1/2 cup sugar
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 1/2 stick margarine
Place water in stock pot and boil potatoes, onions, carrots, side meat and bouillon cubes. Add diced tomatoes. When potatoes are done add stew, corn and peas. Simmer for 2 or more hours. The longer it simmers, the better the flavor. Season to taste. Makes 10 quarts.
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