MEXICAN VEGETABLE SOUP|
2 to 3 lb. chuck roast
1 small green pepper
1 stalk celery
4 boiling onions
3 white potatoes
3/4 c. rice
1/2 head small cabbage
1 small can corn
1/2 tsp. mint extract
2 cloves garlic
1 tsp. ground red pepper
1 tsp. cumin
1 (8 oz.) can tomato sauce
3 tsp. salt
Cut meat into small pieces; place in large pot with
water and cover, plus 1-inch. Bring to a boil. Add spices,
mint, chopped onion, peppers, celery and salt. Cook until meat
is tender. Add chopped or sliced carrots, potatoes, rice,
corn, chopped cabbage and tomato sauce. Add water for desired
thickness. Cook until cabbage, carrots and potatoes are done!
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