1. In large stockpot filled halfway with water, add beef, bouillion, tomato, onions, and garlic. 2. Bring to a boil, and boil for one hour. 3. Add all other ingredients EXCEPT potatoes, and water up to 2 inches from top of pot. 4. (You have to have a pot large enough to cover vegetables with enough water to boil). 5. Reduce heat to meduim-low and cover. 6. Cook for 4 hours, stirring occasionally to prevent vegetables from sticking to bottom. 7. Remove what you will be eating and set stock pot aside to cool. 8. Add potatoes to soup you will be eating and another cup of water. 9. Cook until potatoes are soft. 10. I freeze the remainder in quart bags. 11. When I reheat, sometimes I add macaroni noodles instead of potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
