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Print this Recipe    Vegetable 13

Homemade Vegetable Soup

1/2 lb. top round steak, cubed
1/2 cup water
1 chicken bouillon cube
1 medium onion, chopped
1 cup celery, chopped
2 Tbsp. Worcestershire sauce
2 13 1/2 oz cans tomato sauce plus 2 sauce cans water
34 1/2 ounces V-8 juice
1 medium potato, peeled and cubed
3 medium carrots, peeled and sliced
1/2 cup corn
2 cups mixed vegetables
1/2 cup rice
8 ounces spaghetti, broken into 1" pieces
1 can pinto beans, drained
1/4 tsp cilantro

Cook steak, drain and set aside. In large stew pot coated with
Pam, combine 1/2 cup water, bouillon cube, onion, celery, and
Worcestershire sauce. Saute 3 - 5 minutes over medium heat. Add
water if needed. Add meat and tomato sauce, 2 cans water, and V-8
juice. Bring to a boil. Add potatoes, carrots, corn and mixed
vegetables. Return to a boil and cook 10 minutes stirring
occasionally. Add rice and spaghetti to boiling soup and cook
until tender, stirring frequently. Add salt and pepper to taste.
Add pinto beans and cilantro, simmer and serve. Serves 16

Note: better each day. Freeze without potatoes. Also good chilled.


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