St. Margaret’s Vegetable Soup

We remember St. Margaret each year on the Sunday closest to November 16th. We wear tartans and tams, thrill to the music of the pipes and enjoy a luncheon of traditional St. Margaret’s vegetable soup.

Here is the recipe that we use.

Ingredients:

1-½ lbs: hamburger
1 cup: chopped onion
1 cup: chopped celery
1 cup: diced potatoes
1 quart: tomatoes
2 large carrots, chopped
1 bay leaf
¼ tsp: basil
¼ tsp: thyme
¼ tsp: pepper
¼ cup: chopped parsley
2 beef bullion cubes
1 can: beef broth
6 cups: water

Sauté meat and onion until brown.
Add ingredients listed above and cook for 30 minutes.

Then add:

1 small can corn
1 small can wax beans
1 small pkg frozen peas
Salt to taste

Cook about 15 minutes.

Note: Please don’t add mushrooms to the soup – some people cannot eat them.