Homemade Vegetable Soup
|Recipes||3 to 4 c.||water|
|History||1 pk.||mixed frozen vegetables|
|Profile||1/4 head||of cabbage|
|Flags||1 to 2||turnip roots, cubed|
|Festivals||2-6 oz.||cans of tomato sauce|
|Symbols||1||can of rotel tomatoes|
|Kaplan||1 to 2 pks.||soup bones with meat|
|General||1 to 2 26 oz.||cans of vegetarian vegetable soup|
|Home||1/4 pack||spaghetti noodles|
|1/4 c.||uncooked rice|
|4 to 5||medium potatoes, cubed|
|salt and cayenne pepper|
Put the water and the onions in a deep pot. Add salt and cayenne pepper and bring to a boil. Next add the seasoned meat and again bring to a boil. Continue to boil the meat for at least 1 hour. Add water as needed. The meat can and should be cooked longer or until the desired tenderness. After the desired tenderness is reached add the tomato sauce, Rotel tomatoes, cabbage, turnip roots, and the potatoes. Continue to cook until the cabbage, turnip roots, and the potatoes are tender. Then add the frozen mixed vegetables and boil for another 10 minutes. Next add the spaghetti noodles and the vegetable soup. Continue to cook for another 20 minutes and remember to add water as needed. Salt and pepper to taste. At the end of this time it should be ready to eat.
Serve this in a big bowl because you'll want to eat a lot of it. Serve with bread or crackers.