Aunt Gin'S Vegetable Soup (Crock Pot) - cooking recipe

Ingredients

1 lb stew meat or 1 lb cooked chicken
2 potatoes, chopped
32 ounces canned whole tomatoes, quartered or 32 ounces canned diced tomatoes
1 (14 ounce) can corn, with juice
1 (14 ounce) can green beans, with juice
1 onion, chopped (optional)
2 cups chopped cabbage (I use 3/4 bag of coleslaw mix to save time)
1/4 cup sugar
1/2 cup celery
salt and pepper

Preparation

Combine all ingredients in large crock pot.
Cook on low at least 8-10 hours.
You can use home canned or store bought vegetables. (If you use salt-free vegetables, you will need to cut back on the sugar.) I have found it best to freeze leftovers after 24 hours, if you add the onion, or the flavor really starts to get strong. If not, you can store it for several days in the refrigerator and reheat as needed. It works well to put all the ingredients in the crock pot the night before, store in the refrigerator and then cook the next day.