Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb chuck roast
1 Tbsp olive oil
½ tsp salt
½ tsp pepper
3 garlic cloves, whole
4 c beef broth
46 oz V8 vegetable juice
2 c beef broth
¾ c barley
3 medium potatoes, small cubes
1 large or 2 medium turnips, small cubes
1 large rutabaga, small cubes
5 carrots, sliced
2 celery stalks, cut in thirds
12 oz frozen corn
12 oz frozen cut green beans
½ tsp dried thyme
1 tsp onion powder (or 1 onion, diced)
½ tsp salt
2 bay leaves
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Directions: |
Directions:Preheat oven to 275⁰
Season chuck roast with salt and pepper. Heat oven-proof Dutch oven over medium-high heat. Add olive oil and sear the roast for 2-3 minutes on each side, browning well and quickly. Remove from heat.
Add garlic cloves and 4 cups of beef broth. Place lid on Dutch oven and braise in the oven for 3 hours or until roast easily breaks apart.
Remove from the oven and using tongs, transfer the roast to a plate to cool and shred apart.
Add remaining beef broth, V8 juice, salt, thyme, onion powder and bay leaves. Add shredded roast, vegetables and barley when the broth comes to a boil. Cover and simmer over medium heat for an hour.
Remove celery stalks and bay leaves prior to serving. The soup gets better and better as each day goes by! |
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Number Of
Servings: |
Number Of
Servings:6 Quarts or more |
Preparation
Time: |
Preparation
Time:4-5 hours |
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This recipe for Vegetable Soup is from