| Vegatable Soup |
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| Ingredients: |
| 2 Pound Check Roast |
| Soup Bones |
| 1 Large Can Tomatoes (or 2-1LB). |
| 1 8 Ounce Can Tomatoe Sauce |
| 3 Stalks Celery (chop to about 1/4 inch) |
| 1 1 Pound Head of Cabbage |
| 2-3 Large Onions |
| 2 Carrots |
| Parsley (Fresh or Dry) |
| 1 Frozen Box Cut Green Beans |
| 1 Frozen Box Yellow Corn |
| 1 Frozen Box Lima Beans |
| 1 Frozen Box Peas |
| 2-3 Large Potatoes (blocked small) |
| 1/2 Teaspoon Thyme |
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| Directions: |
| Put meat and bones in pressure cooker and cover with water. |
| Cook under pressure for 20 minutes. |
| Cool Meat and block in small pieces. |
| Place juice from meat into soup pot, add crushed tomatoes and cook 1/2 hour. |
| Note: If not using juice from meat... use about 6 cups liquid. You may mix chicken and beef broth (canned lowfat, not bouillon cubes) with water and tomatojuice or vegetable juice cocktail to suit your tastes. |
| Add onions and carrots and cook 15 minutes. |
| Add thyme, celery and cabbage. |
| Brin to simmer. |
| Add frozen vegetables and cook until almost done. |
| Add potatoes and meat. |
| Use tomato sauce at any point to give color. Also add additional water as required.
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