Real Recipes From Real Home Cooks ®

vegetable soup

a recipe by
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.

serves 6-8
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For vegetable soup

  • 2 lb
    beef chuck roast
  • 1 can
    46oz.tomato juice
  • 1 lb
    frozen mixed or soup vegetables
  • 2 lb
  • 2-3 stalk
  • 1 md
  • 1/2 md
    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

  • 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.