Beef Vegetable Soup Supper Recipe

• 12 lbs. boneless stew meat
• 15 lbs. potatoes
• 5 Packages carrots
• 7 cans whole tomatoes
• 4 cans corn
• 4 cans green beans
• 4 cans peas
• 2 cans lima beans
• 5 onions, minced
• 1 lg. head cabbage, minced
• 1 bunch celery, minced
• 1 box vermicelle
• 4 boxes crackers

1. Cook meat and drain off fat.
2. Then add in all the vegetables with the juice.
3. Add in water if needed.
4. Cook at 300 degrees and add in vermicelle just a few min before you are ready to eat.
5. You need to use 2 large cookers dividing all the ingredients in half for each cooker.

boneless stew meat, potatoes, carrots, tomatoes, corn, green beans, peas, lima beans, onions, head cabbage, celery, vermicelle, crackers

Taken from cookeatshare.com/recipes/beef-vegetable-soup-supper-18027 (may not work)