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
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2 lbbeef chuck roast
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1 can(s)46oz.tomato juice
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1 lbfrozen mixed or soup vegetables
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2 lbpotatoes
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2-3 stalk(s)celery
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1 mediumonion
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1/2 mediumcabbage head
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1 tspmorton's nature seasoning
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1/2 tspgarlic powder
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1/2 tspsalt & pepper
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32 ozcarton of beef broth
How to Make Vegetable Soup
- 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
- 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.
- 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.
- 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
- Sometimes the leftover soup will may need some more beef broth added as the vegetables soak up the broth.
- NOTE:Some people do not like using a pressure cooker,you can prepare the meat however you like as long as it is tender.
