Beef Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb. chuck roast with bone
1- 28 oz. can of whole tomatoes
bay leaf
1 tbsp. oregano
1 tsp. thyme
1 tsp. basil
1 tsp. fennel
salt and pepper to taste
1 c. shredded cabbage leaves (optional)
1 medium onion
1 stalk of celery
6 large carrots, cut into medallions
1 can corn
1 can peas
1 can green beans
3 large potatoes. cut into 1" cubes
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Directions: |
Directions:Cover roast with water and a large can of whole tomatoes - cut up tomatoes into smaller chunks. Add all the spices and cabbage leaves. Cut onions and celery and boil with the roast for 1 hour or until tender. Remove chuck roast and some of the onions. Add carrots, drained corn, peas, and green beans. If the broth is too low, add beef broth and/or vegetable broth to soup consistency. cook until carrots are tender. Add potatoes to soup with meat that has been removed from bone and cut into bite-size pieces. Then cook until potatoes are soft and serve. |
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Personal
Notes: |
Personal
Notes: Brown Grandma made this soup & would add soup bone and Suet in her soup but it could get a little too greasy. I discovered the chuck roast with the bone in helped pull in more flavor! ~Linda
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