Judy'S Vegetable Soup – a delicious recipe with stew beef, home-canned tomato juice, home-canned tomatoes, fresh carrots, home-canned Roma green beans, stalks celery. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cook stew beef, tomato juice, tomatoes, bouillon cubes, seasonings, and some water together for 1/2 to 1 hour.
2
Add carrots, celery and cabbage first and cook for 15 minutes, then add all other vegetables except potatoes, rice and macaroni.
3
Cook until done.
4
Then add potatoes, rice and macaroni and cook until done.
5
(Watch the rice and macaroni; they will stick to the bottom.)
1205
kcal
Calories
60
g
Fat
69
g
Carbs
105
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 1 pkg. stew beef, cut into bite-sized pieces, 1 qt. home-canned tomato juice, 2 qt. home-canned tomatoes, 12 to 14 beef bouillon cubes, and more.
Yes, Judy'S Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
