Bride's Vegetable Soup
| Yield: | 12 Servings |
| Categories: | Soups |
| 1 | Soup bone; if available | |
| 4 | lb | Chuck roast; cut into chunks |
| 2 | Ribs and tops of celery; chunked | |
| 1 | lg | Onion; chunked |
| 3 | qt | Water |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
| 2 | Bay leaves | |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried thyme |
| 5 | Carrots; diced | |
| 1 | lg | Onion; chunked |
| 3 | Ribs and tops of celery; chopped | |
| 32 | oz | Frozen mixed vegetables |
| 1 | tb | Salt |
| 2 | c | Water |
| 4 | cn | Tomatoes; cut up |
| 2 | md | Sized potatoes; chunked |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
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