Soup/Vegetable Soup
| This vegetable soup is based on Ruth Frye's classic soup, enjoyed by her children and grandchildren for many years. | |
| A: | 1kg tomatoes, cut into small chunks |
| 1L water | |
| 1 head cabbage, chopped | |
| 400g carrot, chopped | |
| 300g celery, chopped | |
| 300g hot peppers, chopped | |
| 2 onions, chopped | |
| 1T salt | |
| 1T pepper | |
| B: | 450g white beans, cooked |
| 1kg ground beef, sauteed | |
| 2t red pepper flakes | |
| 1. | Bring (A) to boil slowly in large pot. Simmer for a few hours, covered. |
| 2. | Add (B) and simmer for 30 minutes more. |
Servings: 24