My husband's great aunt make this for him all the time growing up. She used a pressure cooker and chicken legs in the original recipe but we have found we like the beef better. And since I don't own a pressure cooker, I converted it for use in the crock pot. Even the kids love this vegetable soup. Especially when I serve it with homemade whole-wheat bread (#94990). Response to reviewer: The sugar is to keep the soup from being too salty. If you are using salt-free vegetables I would agree that you need to cut back on the sugar.
- 1 lb stew meat or 1 lb cooked chicken
- 2 potatoes, chopped
- 32 ounces canned whole tomatoes, quartered or 32 ounces canned diced tomatoes
- 1 (14 ounce) can corn, with juice
- 1 (14 ounce) can green beans, with juice
- 1 onion, chopped (optional)
- 2 cups chopped cabbage (I use 3/4 bag of coleslaw mix to save time)
- 1⁄4 cup sugar
- 1⁄2 cup celery
- salt and pepper
- Combine all ingredients in large crock pot.
- Cook on low at least 8-10 hours.
- You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.