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VEGETABLE BEEF OR CHICKEN SOUP 
1 lb. cooked beef or chicken, chopped fine
20 oz. beef or chicken broth
20 oz. tomato juice
20 oz. water
2-3 tbsp. parsley
14 oz. tomatoes, diced
1/2 - 3/4 c. vegetables such as corn, potato, cabbage, onion, green beans, dry beans, carrot, celery, etc.
1-2 tsp. salt, to preferred taste
1/2 tsp. pepper
Mrs. Dash, thyme, oregano, as desired

Precook meat, de-bone and chop fine. Save broth. In a large kettle put in broth, water, juice and begin adding vegetables requiring longest cooking time first while broth mixture comes to a boil, working down to putting vegetables requiring less cooking time in as soup mixture simmers steadily. Add seasonings desired when first adding vegetables. Add cooked, chopped meat just before vegetables are tender.
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