Fran'S Homemade Vegetable Soup

• 15 lb. Beef (cut in cubes)
• 1 Bunch of Celery
• 2 lb. Baby Carrots (cut)
• 3 qt. Tomatoes or Fresh to equal 2 Gal. bucket
• 4 cans Green Beans
• 2 Cans Kidney Beans
• 1 qt. of Red Beets (cut)
• 2 qt. Hominy
• 2 cans Lima Beans
• 1 Large head Broccoli
• 10 Beef Bouillon Cubes
• 6 Large Onions
• 6 Green Peppers
• 2 Heads of Cabbage (med. size)
• 2 cans Northern Beans
• 4 cans Peas
• 4 cans White Shoepeg Corn
• 1 qt. V-8 Juice
• 2 cans Green Baby Limas
• Head of Cauliflower
• Salt and Pepper to Taste

1. Brown meat in skillet on all sides.
2. Put in kettle, cover with water.
3. Cook until tender.
4. Add fresh vegetables, also put in bouillon cubes, cook till done.
5. Add all canned vegetables, cook for 1 hour, then add hominy.
6. Cook another half hour, break up hominy.
7. Takes about 4 hours to cook, makes about bushel of soup. Put in canning jars, put lids on and put in hot water bath.
8. Cook about 40 minutes.
9. Remove from canner, let cool, remove rings from lids and store until needed.

beef, celery, carrots, tomatoes, green beans, kidney beans, red beets, hominy, beans, head broccoli, onions, green peppers, cabbage, northern beans, white shoepeg, limas, cauliflower, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81857 (may not work)