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Name: Brides Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 ts Sugar; 2 Ribs and tops of celery;; 32 oz Frozen mixed vegetables; 2 c Water; 1/2 ts Dried thyme; 1/2 ts Salt; 1 tb Salt; 2 Bay Leaves; 1 Soup bone; if available; 4 lb Chuck roast; cut into chunks; 1 lg Onion; chunked; 5 Carrots; diced; 3 Ribs and tops of celery;; 1/2 ts Pepper; 1 lg Onion; chunked; 3 qt Water; 1/2 ts Dried Oregano; 1 tb Salt; 2 md Sized potatoes; chunked; 4 cn Tomatoes; cut up

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INGREDIENTS

1 ts Sugar
2 Ribs and tops of celery;
32 oz Frozen mixed vegetables
2 c Water
1/2 ts Dried thyme
1/2 ts Salt
1 tb Salt
2 Bay Leaves
1 Soup bone; if available
4 lb Chuck roast; cut into chunks
1 lg Onion; chunked
5 Carrots; diced
3 Ribs and tops of celery;
1/2 ts Pepper
1 lg Onion; chunked
3 qt Water
1/2 ts Dried Oregano
1 tb Salt
2 md Sized potatoes; chunked
4 cn Tomatoes; cut up

Servings

INSTRUCTIONS

1. In a large pot combine the first 10 ingredients. 2. SIMMER for 1 1/2 to 2 hours. Add water as needed. 3. Remove meat. Remove bone if using one. 4. Strain stock and skim top. 5. Add carrots, onion, celery, mixed veggies and salt. 6. Simmer for 30 minutes 7. Add 2 cups water, tomatoes, potatoes, salt and sugar. Correct seasonings to taste and add boiled meat. 8. Simmer for another 30 minutes or until potatoes are tender. Add water if needed. It will be wonderful. Freezes well; however, I dont think potatoes freeze too well, and I prefer to remove them before freezing. Freshly boiled potatoes can be added when serving defrosted soup. Chet b. chebeck@aol.com Sept. 20th 6:03 pm Posted to recipelu-digest Volume 01 Number 231 by RecipeLu on Nov 09, 1997

NOTES

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Brides Vegetable Soup

1 ts Sugar
2 Ribs and tops of celery;
32 oz Frozen mixed vegetables
2 c Water
1/2 ts Dried thyme
1/2 ts Salt
1 tb Salt
2 Bay Leaves
1 Soup bone; if available
4 lb Chuck roast; cut into chunks
1 lg Onion; chunked
5 Carrots; diced
3 Ribs and tops of celery;
1/2 ts Pepper
1 lg Onion; chunked
3 qt Water
1/2 ts Dried Oregano
1 tb Salt
2 md Sized potatoes; chunked
4 cn Tomatoes; cut up

1. In a large pot combine the first 10 ingredients.    2. SIMMER for 1 1/2 to 2 hours. Add water as needed.    3. Remove meat. Remove bone if using one.    4. Strain stock and skim top.    5. Add carrots, onion, celery, mixed veggies and salt.    6. Simmer for 30 minutes    7. Add 2 cups water, tomatoes, potatoes, salt and sugar. Correct seasonings  to taste and add boiled meat.    8. Simmer for another 30 minutes or until potatoes are tender. Add water if  needed.    It will be wonderful. Freezes well; however, I dont think potatoes freeze  too well, and I prefer to remove them before freezing. Freshly boiled  potatoes can be added when serving defrosted soup.    Chet b. chebeck@aol.com Sept. 20th 6:03 pm  Posted to recipelu-digest Volume 01 Number 231 by RecipeLu  <recipelu@geocities.com> on Nov 09, 1997

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Nutrition

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Serving Size: 1 Serving (370g)
Recipe Makes: 12 Servings

Calories: 63
Calories from Fat: 5 (8%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 41.3mg		1 %
Potassium 207.1mg		5 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 9.8g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 63

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