Vegetable Soup

Vegetable Soup

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Vegetable Soup

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.

Printable Recipe Card

About Vegetable Soup

Main Ingredient: Vegetable
Regional Style: American




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