Caraway'S Vegetable Soup(Makes 12 Quarts)
- 5 lb. hamburger
- 3 lb. boneless beef stew
- 2 (1 qt.) bags peas
- 2 (1 qt.) bags butter beans
- 1 lb. carrots, cut in 1/4-inch rounds
- 1 medium cabbage, shredded
- 1 qt. okra, cut in 1/2-inch rounds
- 1 gal. tomatoes
- 2 qt. frozen canned corn (do not use fresh)
- salt and pepper
- 1/4 c. sugar
- 1 can tomato soup
- Place stew beef in large pot. Cover with water. Salt to taste. Boil for 30 minutes. Add peas, butter beans and carrots. Let boil until almost tender and then add okra, cabbage and hamburger (leave some in small balls of meat). Let come to a boil and add tomatoes and corn. Simmer on low heat, adding water as needed. Season to taste with salt, pepper and sugar. When done, add tomato soup for more color and flavor. When cool, place in containers for freezing.
hamburger, boneless beef stew, bags peas, butter beans, carrots, cabbage, okra, tomatoes, frozen canned corn, salt, sugar, tomato soup
Taken from www.cookbooks.com/Recipe-Details.aspx?id=50869 (may not work)