This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!
Preparation Time
25 mins
Cooking Time
2 hr 20 mins
Total Time
2 hr 45 mins
Calories
342 Calories
Recipe Instructions
Step 1
Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
Step 2
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
Step 3
Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.
Ingredients
2 cups water
salt and pepper to taste
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 (14.5 ounce) can Italian-style diced tomatoes
1 tablespoon celery seed
1 tablespoon bacon grease
1 small onion, diced
1 cup frozen lima beans
2 cubes beef bouillon, crumbled
1 cup frozen cut okra
2 (14 ounce) cans vegetable broth
5 small potatoes, peeled and diced
2 (11.5 ounce) cans tomato-vegetable juice cocktail
