Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 nice size roast; 1 head cabbage; 4 carrots, sliced 1/8 inch thick; 1 box frozen lima beans; 2 boxes frozen peas; 3 (16 oz.) cans whole tomatoes; 1 (16 oz.) can yellow green beans; 2 (16 oz.) cans green beans; 6 to 10 soup bones; 2 large onions; 2 lb. frozen corn; 1 (16 oz.) can butter beans; salt and pepper to taste

Servings: persons

1 nice size roast
1 head cabbage
4 carrots, sliced 1/8 inch thick
1 box frozen lima beans
2 boxes frozen peas
3 (16 oz.) cans whole tomatoes
1 (16 oz.) can yellow green beans
2 (16 oz.) cans green beans
6 to 10 soup bones
2 large onions
2 lb. frozen corn
1 (16 oz.) can butter beans
salt and pepper to taste

1
Cook roast and bones in pressure cooker at 10 pounds of pressure for 1 1/2 hours.
2
Cut up cabbage into bite size pieces. Put in different pot with some water and carrots, onion and tomatoes.
3
Boil for 1 hour.
4
Add frozen vegetables.
5
Cook 15 minutes.
6
After it starts to boil, add drained canned vegetables. Add broth and cut up meat to pot; cook for 1 hour.
7
Add salt and pepper.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 nice size roast, 1 head cabbage, 4 carrots, sliced 1/8 inch thick, 1 box frozen lima beans, and more.

Yes, 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.

Vegetable Soup

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