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Aunt Rita's Soup


Rita Engebose's recipe, my great aunt
She served this a Brussels Kermiss.
At Kermiss time: add cooked, diced chicken and lean pork

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  • Beef
  • 1/2 stick of butter or margarine
  • 1 qt. water
  • 1 pkg. onion soup
  • 2-1/2 C. carrots
  • 2-1/2 C. cabbage, chopeed
  • 2-1/2 C. celery, chopped
  • 1 qt. water
  • 1 scant Tbsp. Salt
  • 1 can corn, whole kernel
  • 1 can peas
  • 1 can kidney beans
  • 1 can tomatoes



Step 1

Cut up your meat into bite size pieces. Add butter & water. Cook in oven about 1 hour in a covered dutch oven. After meat is cooked, add onion soup and cook for another hour.

In another kettle put carrots, cabbage & celery; add 1 qt. water & salt. Cook until carrots are tender, but not mushy. Add corn, peas, kidney beans and tomatoes; bring to a boil. Add cooked meat.

Season to taste & simmer until ready to eat.

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