Mike Garrard's Best Vegetable Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 25

Ingredients:

1 pound(s) ground chuck

1 pound(s) ground pork

3 can(s) whole tomatoes 24oz each

2 quart(s) tomato juice 64oz

1 can(s) tomato sauce 15oz

2 can(s) green beans

1 can(s) white cream corn

1 can(s) yellow cream corn

1 can(s) whole kernel corn

2 cup(s) frozen baby limas

2 cup(s) frozen crowder peas

1 cup(s) frozen black eyed peas

2 cup(s) chopped celery

1 cup(s) bell pepper

4 large onions chopped

4 cup(s) sliced carrots

4 cup(s) diced potatoes

6 cup(s) frozen cut okra

2 clove(s) garlic minced

3 large jalepenos chopped

salt & pepper

Directions:

1. In a large skillet crumble & cook ground chuck & pork until done. Add garlic & saute 2-3 minutes. Drain well. In large stock pot add all ingredients except potatoes. Break down the tomatoes by squeezing with hands until broken into smaller pieces. Season well with salt & pepper to taste. Place on stove, cover & cook on low for 2 hours, Stir in diced potatoes. Cover & continue to simmer on low until carrots & potatoes are tender. Stir occasionally to ensure even cooking. This soup takes approximately 6-8 hrs. Unsure of # of servings,3-4 gallons.

By RecipeOfHealth.com