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| INGREDIENTS |
- 1/2 small cabbage, chopped
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4 raw carrots, sliced uniformly
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1 large onion, chopped
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1 cup corn kernels
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1 cup canned cut green beans with liquid
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1 cup canned wax beans with liquid
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1 can tomato soup
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2 large potatoes, cubed and rinsed
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1 cup peas
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2 tablespoons salt
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1 teaspoon pepper
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1 tablespoon dried basil
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2 tablespoons bacon drippings
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| INSTRUCTIONS |
In a pressure cooker or Dutch oven, combine all vegetables except for peas, which should be added after the soup is made. Add juices from green and wax beans. Add the tomato soup, remaining ingredients, and enough water to reach the level of the vegetables.
Cook at 10 pounds pressure for seven to 10 minutes or simmer in a Dutch oven for two hours or until carrots are tender. Add peas last. Additional stock may be added as desired.
The cook says: My mother, Connie, passed away Feb. 24, 2009, at the age of 96. She was still making her favorite and famous vegetable soup. |
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