Vegetable Soup Recipe

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Vegetable Soup

jeff norris

By
@norris728

This has been one of my daughter Jill's favorite recipe since she was a small girl.As with most soups, this just gets better as leftovers, if there is any.


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Rating:

Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
beef chuck roast
1 can(s)
46oz.tomato juice
1 lb
frozen mixed or soup vegetables
2 lb
potatoes
2-3 stalk(s)
celery
1 medium
onion
1/2 medium
cabbage head
1 tsp
morton's nature seasoning
1/2 tsp
garlic powder
1/2 tsp
salt & pepper
32 oz
carton of beef broth

Directions Step-By-Step

1
Cut roast into 6-8 chunks.Add 32oz.carton of beef broth to pressure cooker,add meat.Put on high heat until it starts to jiggle,reduce to medium-low,cook for 40 minutes
2
Carefully remove pressure cooker and place under cold running water to relieve pressure.Remove meat with a slotted spoon to a platter,use 2 forks to shred meat and discard any fat.Pour remaining beef broth into a large pot.
3
While meat is cooking,peel & dice potatoes, put in cold water to keep from turning brown,also cut up the cabbage, dice the onion & celery.
4
Add the shredded meat back into beef broth,add tomato juice,fresh and frozen vegetables, and seasonings. Cover and simmer for 1 hour or longer,stirring a few times
5
Sometimes the leftover soup will may need some more beef broth added as the vegetables soak up the broth.
6
NOTE:Some people do not like using a pressure cooker,you can prepare the meat however you like as long as it is tender.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American