Vegetable Soup

By JJCR

Ingredients

• 3 lbs. lean, boneless stew meat, cut in small pieces
• 1 medium soup bone
• 1 tbsp. salt
• 2 (1 lb.) can tomatoes
• 1 large onion, chopped finely
• 5 ribs celery, chopped finely
• 1/4 small head cabbage, chopped
• 2 large carrots, sliced finely
• Dash cayenne
• Black pepper to taste
• 1 tsp. thyme
• 3 bay leaves
• 1/4 lb. spaghetti, broken into small pieces
• 1 (1 lb.) can cut green beans, drained
• 3/4 cup okra, fresh or frozen, sliced
• 1 large white potato, cubed

Preparation

Step 1

Into a large stewing pot place a gallon of cold water, stew meat and soup bone. Add salt. Boil, skimming frequently until contents are clear, about 1 hour. Continue a gentle boil and add tomatoes, onion, celery, cabbage, carrots and seasonings. Cover and gently boil until vegetables and meat are tender. Add remaining ingredients and cook until potatoes are tender. You may need to add more water as soup is cooking.

Serves 6-8.


Southern Accent

The beauty of a vegetable soup is to adjust the vegetables and thickness to your liking.