Vegetable Soup

• 1 1/2 c. diced lean beef, ham, chicken or lamb
• 1 or more c. water
• 1 medium onion, chopped
• 1 c. okra, wheeled
• 2 c. corn or rice
• 1 c. raw tomatoes, chopped or 1 can peeled tomatoes (16 oz.)
• 1 or 2 cans tomato sauce
• 1 tsp. minced garlic (optional)
• 1 tsp. poultry seasoning (optional)
• 1/2 c. oatmeal (quick or regular) or cooked pasta
• salt and pepper to taste

1. Cook all
2. (on
3. burner on top of stove), except oatmeal, which should
4. be
5. added last half hour.
6. Amounts of vegetables and water
7. are
8. approximate.
9. Use
10. your imagination.
11. Use any leftover vegetables, water from cooking vegetables and seasoning you prefer.
12. Soup
13. may
14. be
15. prepared in quantity and used several days.
16. It is actually better when it has blended.

lean beef, water, onion, okra, corn, tomatoes, tomato sauce, garlic, poultry seasoning, regular, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945676 (may not work)