Vegetable Soup

Vegetable Soup Recipe

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jeff norris


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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1 Hr
1 Hr
Stove Top


2 lb
beef chuck roast
1 can(s)
46oz.tomato juice
1 lb
frozen mixed or soup vegetables
2 lb
2-3 stalk(s)
1 medium
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.

Printable Recipe Card

About Vegetable Soup

Main Ingredient: Vegetable
Regional Style: American