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|MOM'S HOMEMADE VEGETABLE SOUP|
large chuck roast/and or round steak
1 lb. baby carrots
1 large head of cabbage
2 cans canned corn
2 cans canned green beans
1 or 2 large cans tomato juice
This recipe is really easy -- takes about 3 or 4 hours but is a great soup to let cook all day. You can add or omit any ingredient and add as little or as much as you want. Very easy to make! I'm a firefighter and everyone at the fire station loves it.
In a large stock pot, add meat and cover with water cook on high until done, take out let cool for a minute.
Meanwhile, skim some of the fat out of the water. Cut meat into a little larger than bite-sized pieces; return to water and add one can of tomato juice.
Cook for about 1-1/2 hours. Add carrots, potatoes and onions. Cook until vegetables are almost tender, then add corn, green beans, the other can of tomato juice and the cabbage. Cook until cabbage is tender but still somewhat firm. Add salt and pepper to taste.
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