Ingredients
2 15 oz. cans tomatoes; 1 large bag carrots; l stalk of celery; 1 small head of cabbage; 1 10-16 oz bag each of the following:green beans, lima beans, peas; 2 bags of corn; 2-3 lbs of tenderloin tips (or your beef preference)
You will need at least a 15 qt. pot to make this soup. Make it on a snowy day when you are trapped at home. It's great!
Preperation Instructions
You will need to chop the cabbage, celery and carrots (unless you find them chopped in the supermarket and want to buy those - go for it). The only other prep is to open the bags of veggies. (I know Ryan might need that step. ) By the way, if you don't want to use tenderloin tips, you can buy a chunk of your favorite beef and chop it after you cook it. I use the tips because they are already in bite size pieces and it saves me a lot of time, not to mention that it is also a more lean selection
Instructions
Cook beef and tomatoes until the beef is tender (a few hours). After this, you may either remove the beef from the pot or just add the next ingredients to it - this is what I choose to do. Add chopped carrots, celery, cabbage and green beans. Cook these until they are tender- perhaps another 60-90 minutes. Add the lima beans, peas and corn. Simmer this until all are blended and tender. If you have removed the beef, now is the time to return it to the pot. Divide into containers and freeze.
Source
My friend, Faye .
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