Vegetable Beef Soup

Cooking For our Church Fall Festival and Trunk a Treat 🕸️🎃


Ingredients :

In a Roaster
2 cans of Whole Kernel Corn
3 cans of Cut Green Beans
3 Cans of Sliced Carrots
8-10 med potatoes diced 1/4″
1 1/2 29Oz can Tomato Puree
3 11oz cans Tomato Paste
Garlic Pwdr & Onion Pwdr /
Salt & Pepper to Taste
( I prefer Tomato Paste and Puree per way I was Shown growing up/ add water to make soupy😋)
5-6 Cans of Stewed Tomatoes ( Sweet and Great Taste ) I cut up in bowl before putting in Soup.
Ground Beef 8 lbs for this Batch



Directions :


Seasoned after drained with Beef Bullion for added Flavor
Simmering for 4-5 hours to Blend Everything and soften the potatoes

Print Friendly, PDF & Email