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VEGETABLE SOUP



2 LG. CANS CRUSHED TOMATOES

8 LG. GREEN ONIONS

4 LG. CANS BEEF BROTH

1 PKG. VEGETABLE SOUP MIX

1 BUNCH CELERY

2 CANS GREEN BEANS

2 GREEN PEPPERS

2 LBS. CARROTS



SEASON WITH SALT, PEPPER, CURRY, PARSLEY, BOUILLON, OR HOT SAUCE (I used salt, pepper and parsley). CUT VEGETABLES INTO MEDIUM PIECES. COVER WITH WATER AND BOIL FAST FOR TEN MINUTES. ADD THE REMAINDER OF THE INGREDIENTS, REDUCE THE HEAT AND SIMMER UNTIL VEGETABLES ARE TENDER.