logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 24 2012

Homemade Vegetable Beef Soup

4 medium sized potatoes (peeled/chunked)
3 carrots (sliced)
1 sweet green pepper (chunked)
1 medium sized yellow onion (chopped)
1/4 head of green cabbage (shredded)
1-2 stalks of celery (sliced 1/4-1/2")
1 red delicious apple (peeled/chunked)
1 turnip (chunked)
1- 14 oz can whole kernel corn (drained)
1- 14oz can green peas (drained)
64 oz V8 (or other brand) 100% vegetable juice
1.5 lb. beef chuck roast
one can beef broth
1 tsp dried basil
1 tsp. oregano

The meat can be prepared however you prefer, but a pressure cooker produces a very tender meat.

Place the chuck roast in the pressure cooker with either one cup of beef broth. Cook for 30 minutes. Remove any fat and cut into bite sized pieces and reserve broth.

Meanwhile, peel and chunk vegetables, the apple, slice the celery, and shred the cabbage. Add to the stock pot.

Pour in vegetable juice and remaining one cup of beef broth (or water with bouillon) and bring to a full boil. Stir in seasonings and reduce heat to medium.

Cook for 1 1/2 hours. Add meat and reserved 1 cup broth during the last 30 minutes.