Recipe Submitted by Michelle ..|.. Category: Soups & Stews
A very colorful soup, and delicious too! For an alternative way of making this soup, see footnote after Directions.
In a large stock pot or Dutch oven, heat
oil and brown meat. (This browning process produces a rich broth, so don't
hurry.) Ad onions to pot and cook until soft.
Stir in water and bouillon and bring to a boil.
Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30-60 minutes, stirring occasionally.
Add frozen vegetable and simmer for another 30 minutes.
I roasted a small roast the night before, added water to the browned juices for a very rich tasting broth. I omitted the bouillon.
My mixed frozen vegetables already had carrots, so I substituted for parsnips.
Intead of cooking on top of stove, I used my crockpot. I dumped the cut up meat, broth, veggies, into a pot to heat, them dumped all into a crockpot to cook on low for several hours.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org