HEARTY VEGETABLE SOUP

8 QT STOCKPOT                                MED-LG SKILLET

2 LBS. BEEF SOUP MEAT WITH BONES (TO MAKE THE STOCK)

4 QTS WATER                                     1 C LENTILS; DRY

1 C FRESH/FROZEN GREEN BEANS; CUT INTO PIECES

1 C SMALL KERNEL CORN                   1 LG ONION; CHOPPED

2 LG POTATOES; PEELED, WASHED, CHUNKED

3 RIBS OF CELERY; WASHED AND SLICED (NOT TOO THICK)

3 CARROTS; WASHED, SLICED (DISCARD ENDS)

1 1/2 C BARLEY FLAKES                  1 LG TURNIP; CHOPPED

1 C KIDNEY BEANS                      CARMALETE'S SEASONING

*IF YOU LIKE YOUR SOUP WITH MORE HEAT, TRY DUSTING YOUR VEGETABLES WITH CARMALETE'S SEASONING PRIOR TO MAKING THE SOUP.  **REMEMBER: IT IS A LOWER SODIUM SEASONING BLEND BRINGING OUT MORE SPICE.

PREPARE YOUR MEAT, WITH CARMALETE'S SEASONING TO YOUR LIKING, AND CUT INTO CUBES. LIGHTLY BROWN IN AN OILED, HEATED SKILLET. (THIS WILL SEAL IN YOUR SEASONING ADDING FLAVOR TO YOUR SOUP).

POUR WATER INTO THE STOCKPOT AND BRING TO A ROLLING BOIL. REDUCE HEAT TO A BRISK BOIL; CAREFULLY ADD YOUR MEAT AND JUICES. COOK SLOWLY FOR ABOUT 1 HOUR; WATCHING AND STIRRING OCCASIONALLY.

ADD YOUR VEGETABLES STARTING WITH ANY DRIED BEANS AND BOIL FOR 45 MINUTES.  ADD CUBED POTATOES, SLICED CARROTS NEXT AND COOK UNTIL TENDER, APPROXIMATELY ANOTHER HOUR. ADD REMAINING VEGETABLES AND BARLEY FLAKES AND CONTINUE TO COOK FOR ANOTHER 45 MINUTES - 1 HOUR. TASTE; IF MORE SEASONING IS DESIRED - ADD.

SERVES 6

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