Growing up, my mom, and dad, taught me how to make lots of things.  One of my favorite things to make that I learned from her was Beef Vegetable Soup.  She’d only make it once or twice a year, but it sure hit the spot and it was the only way she’d get me to eat peas!  I’ve had a request for the recipe which up until now has not been written down.

Ingredients:

• 2-3 pound chuck roast
• Head of cabbage
• Pound of carrots 
• 3-4 potatoes
• 2 large onions
• Large can of tomato juice
• 15 oz can of whole kernel corn
• 15 oz can of green beans
• 15 oz can of peas

1. Cook the roast.  I make mine in an electric skillet seasoned with garlic salt, pepper, and onion powder.  Make it how ever you like.  When it’s finished, let it rest then shred.  Save the broth, if desired.
2. Once the roast is done, peel your potatoes and carrots.  Cut into bite-sized pieces. Boil them with a little salt for about 7 minutes until they are no longer hard.  Don’t over cook or they will be mushy in your soup.  Drain.
3. Cut up the cabbage and onions into large bite-sized pieces.  Put in large stockpot with the tomato juice.  Bring to boil and turn down to simmer for 10-15 minutes.  Add any broth created from roast or from a can, but don’t add too much.  You will need room to add the rest of the veggies.
4. When cabbage and onions have softened, add the potatoes and carrots, the shredded beef, and the canned veggies.  I add the liquid from the canned goods to the soup.
5. Stir to combine and simmer to warm through.  Add salt and pepper to taste.

This makes a lot of soup!  Makes great leftovers and can be frozen if necessary.

Beef Vegetable Soup