Vegetable Soup 2 + 2 + 2

2 cups of everything vegetable soup.

There are many ways to make vegetable soup. You can cook it on the stove, simmer it in a crock-pot, or make stew in an oven.  I came across this recipe on Facebook. Kitty Beachy shared photos of her recipe – and then later gave directions after hearing requests from many followers. I share this recipe with her permission.

You can choose the vegetables you want. For this recipe, in addition to beef, I used: cabbage, carrots, corn, green beans, lima beans, onion, peas, and potatoes. In addition, you will want tomato juice and 2 cans of petit tomatoes plus seasonings, of course.  You use two cups of every vegetable in addition to 2-3 pounds of stew beef pieces that is browned. 

If you have some leftover hamburger or chicken, you can “use it up” by adding it to the soup. The measurements don’t need to be exact. If, for example, your family likes lima beans better than cabbage, increase the lima beans and decrease the cabbage (or make the cabbage so fine they can’t find it in the soup!)

You can add vegetables earlier or later if there are some that you think will get done quicker than others. This depends partly on how large your chunks of potatoes or cabbage are, for example.

One day I had some V-8 juice in the fridge that “just had to get used up” so I added the V-8 juice in place of the tomato juice and petite tomatoes. You can tweak this any way you like it – that’s the deliciousness of homemade!

This makes a large pot of vegetable soup, and there will be plenty to go around.  So, you can freeze some, share it with your neighbors, and enjoy it on your table. 

The recipe

Vegetable Soup 2 + 2 + 2

A combination of two cups of every vegetable simmered with tomato juice and browned beef is the basis for this recipe

Print Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 16 people

Equipment

• 1 large kettle

Ingredients

  

• 2 cups tomato juice
• 2 cups cabbage, chopped
• 2 cups carrots, peeled and sliced
• 2 cups corn
• 2 cups green beans (frozen is best)
• 2 cups lima beans
• 2 cups onions
• 2 cups peas
• 2 cups potatoes, peeled and diced
• 2 - 3 pounds beef tips
• 2 cans petite tomatoes

Instructions

 

• Sauté beef until tender
• Put tomato juice and tomatoes into kettle, then add beef
• Add the other vegetables
• Season with Salt and Pepper, as desired
• Bring to a boil, then turn down and simmer until vegetables are done

Notes