Vegetable Soup

By cdboss

This recipe came from my mother-in-law. She developed the recipe herself in New Orleans, LA.

Ingredients

• 1 1/2 pounds beef (chuck roast, stew, etc.)
• flour
• 3 bouillon cubes
• 2 t. salt
• 1 t. onion powder
• 1/4 to 1/2 head of cabbage, shredded
• 3 or 4 carrots, sliced
• 2 medium onions, chopped
• parsley
• 2 or 3 stalks celery, chopped
• 2 or 3 large potatoes, cubed
• small can tomato sauce
• 1/2 small package vermicelli
• pepper

Preparation

Step 1

Salt & pepper meat pieces & coat with flour. Brown in large stew pot. Remove meat & cook onions & celery until soft. Add the browned meat, parsley, tomato sauce, 2 quarts of water & bouillon and bring to boil & then simmer for one hour. Add carrots & cook for another 15 minutes. Add potatoes & cook another 15 minutes. Add cabbage & cook another 10 minutes. Add noodles last and cook another 10-15 minutes.