vegetable soup
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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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serves
6-8
prep time
1 Hr
cook time
1 Hr
method
Stove Top
Ingredients For vegetable soup
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2 lbbeef chuck roast
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1 can46oz.tomato juice
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1 lbfrozen mixed or soup vegetables
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2 lbpotatoes
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2-3 stalkcelery
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1 mdonion
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1/2 mdcabbage 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
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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
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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.
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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.
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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
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5Sometimes the leftover soup will may need some more beef broth added as the vegetables soak up the broth.
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6NOTE:Some people do not like using a pressure cooker,you can prepare the meat however you like as long as it is tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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