Ingredients
- 2 lbs. of stew beef
- 5 14 1/2 oz cans of whole tomatoes
- 1 16 oz package frozen vegetable soup mix
- 1 16 oz package of vegetable gumbo
- 1/2 of a 16 oz bag of frozen, sliced okra
- 1 chopped onion
- 1 quart of tomato juice
- 4-6 stalks of celery, chopped
- 4-6 carrots sliced
Preparation
Step 1
2 lbs. of stew beef, seared and then cook in pressure cooker 10 minutes with a little salt and pepper.
Crush tomatoes from five 14 ½ oz cans into a soup pot. Pour cooked stew beef with its stock into a big soup pot. Add 1 (16 oz) package frozen vegetable soup mix, 1 16 oz package of vegetable jumbo, ½ of a 16 oz bag of frozen sliced okra, 1 chopped onion, 1 qt of tomato juice, 4-6 stalks of celery chopped, 4-6 carrots sliced. (Cook carrots, onions and celery till tender and then add to soup mixture.) When celery, carrots and onions are tender add 10-12 diced all-purpose potatoes.(Can partially cook the potatoes and then wash and drain off water before adding to soup pot.) Salt and pepper to taste. When potatoes are tender, soup is done.