marcy's vegetable beef soup
The reason why I make this soup is because I love canned veg beef soup, but it is loaded with salt and other preservatives so I have come up with my own which is very close to the real thing, but healthier and better. Also it is not a thick soup, because I love to put crackers in my soup.
prep time
30 Min
cook time
2 Hr
method
---
yield
8-10 depending on the bowl
Ingredients
- large 4 pounds beef chuck roast,make sure there is plenty of fat on roast
- 6 large potatoes
- 5 large carrots
- 1 large onion
- 3 medium stalks of celery plus leaves
- 1 cup v-8 juice
- 1 can peas and juice
- dash salt, pepper, garlic powder to taste
How To Make marcy's vegetable beef soup
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Step 1wash roast and put into large kettle, you may cut into smaller pieces if you wish. Make sure that the roast has enough fat on it to flavor broth.Cover with water, add v-8 juice, the juice of the peas and let cook on med to high heat until roast is starting to fall apart.While roast is cooking you can start to cut meat into smaller pieces with your spoon.
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Step 2When roast is almost ready to fall apart,add the potatoes carrots, and celery, cut into bite size pieces.Add 1 stick of butter. Save peas for just before soup is done. If desired you may take out the fatty portions of the meat at this time.
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Step 3While roast is cooking make sure to add water to keep broth from cooking away. At the very last add the can of peas, turn off heat let set for 15 minutes and serve. Enjoy, very good with crackers. I use club crackers. Also good with grilled cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#comfort
Keyword:
#food
Keyword:
#Cold
Keyword:
#weather
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