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Ingredients
- Soup stock:
- 3 lb. chuck roast cut into cubes
- 1 large onion, chopped
- 4 stalks of celery
- 1 qt. butterbeans
- 1 pint okra, sliced
- 1 qt. Corn
- ●Cook roast, onion, and celery until meat is done. Add okra, butterbeans and corn and cook until vegetables are almost done.
- ●Cool.
- ●Keep 1 qt. To make soup and freeze remaining mixture in qt. bags.
- To make soup:
- ●Boil 2-3 potatoes in small amount of water until almost done.
- ●Put qt. of soup mixture into stainless steel (or enamel) boiler. Add potatoes and 1 qt. of canned tomatoes. Salt and pepper to taste.
- ●Heat until vegetables are done and flavors have blended.
Preparation
Step 1
●Serve with corn bread if desired.