Vegetable Soup
By
jeff norris
@norris728
1
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.
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
- 1Cut 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
- 2Carefully 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.
- 3While meat is cooking,peel & dice potatoes, put in cold water to keep from turning brown,also cut up the cabbage, dice the onion & celery.
- 4Add 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
- 5Sometimes the leftover soup will may need some more beef broth added as the vegetables soak up the broth.
- 6NOTE:Some people do not like using a pressure cooker,you can prepare the meat however you like as long as it is tender.
