Mimi's Vegetable Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 2 lbs lean stewing beef
• 2 cups water or 2 cups prepared broth
• 1 medium onion, chopped
• 3 celery ribs, finely chopped
• 1 1/2 tablespoons dried parsley or 3 tablespoons chopped fresh parsley
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 (26 ounce) can campbell's tomato soup
• 1 large turnip, peeled and cubed
• 1 (8 ounce) package baby peeled carrots, chopped
• 6 medium red potatoes, peeled and cubed
• 1 (8 ounce) can corn, with liqid
• 1 (8 ounce) can peas, with liquid
• 1 (8 ounce) can green beans, with liquid
• 1 (8 ounce) can wax beans, with liquid
• 1 (8 ounce) can baby lima beans, with liquid
• 1 (28 ounce) can stewed tomatoes
• 1/3 head cabbage, sliced
• 1 cup washed baby spinach leaves
• 1 (15 ounce) can cannellini beans ( kidney beans)
• 1 cup okra, sliced
• 1 cup zucchini, cubed

Recipe

• 1 in a large stock pot, add 2 cups liquid (water or broth) and stew beef. bring to a boil and remove any foam from the water. cook 5-10 minutes.
• 2 add onion, celery, salt, pepper, and parsley.
• 3 add tomato soup. fill soup can with water and add to pot.
• 4 cook on medium heat for approximately 30 minutes.
• 5 add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
• 6 cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. stir occasionally and test doneness of vegetables with fork.
• 7 add other canned or frozen vegetables last; cook until thoroughly heated.
• 8 serve with grilled cheese or a green salad.