Soups recipes

Vegetable Soup 4

Course : Soups
Serves: 4

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Ingredients:

1 1/2 pounds good roast beef (optional) -- trimmed of fat and c

6 ears corn -- cut off cob

6 medium carrots -- cut in 1/4 inch pieces

5 pounds fresh ripe tomatoes -- cored, peeled and ch

3 large potatoes (optionally peeled) -- cubed

3 medium onions -- chopped

2 cups okra -- cut into 1/2 inch pieces

2 cups lima beans

1 small jalapeno pepper -- minced

3 tablespoons salt (start with 2 -- add rest to taste at

50 whole peppercorns

25 whole cloves (essential)

1 teaspoon thyme leaves

1 teaspoon marjarom leaves

Preparation / Directions:

Tie peppercorns, cloves, thyme and marjoram in a cheesecloth. Put all ingredients in a *large* soup pot. Add water to barely cover ingredients. Bring to almost boiling at medium high heat. Turn to very low heat and simmer, uncovered, all day, or until veggies are of the preferred texture and meat is well done. Remove large chunks of beef, shred them and return shreds to pot. Remove tea ball or cheesecloth with spices, discard spices. Makes about 2 gallons, freezes very well. Can be doubled. Cloves and okra are the essential "secret" ingredients for this soup.

Vegetable Soup 4

Ingredients:

Preparation / Directions:

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