posted by Suzanna 01-03-100 6:27 PM
Susan Roberts' Homemade Vegetable Beef Soup
2 1/2 pounds boneless chuck roast
2 envelopes Lipton Beefy Onion Soup Mix
4 quarts water
4 carrots
4 stalks celery
1 large onion
1 head cabbage
6 white potatoes
1 teaspoon basil
1 teaspoon black pepper
46 ounce can tomato juice
2 (15-16 oz.) cans garbanzo beans, drained
2 (15- 16 oz.) cans whole kernel corn, drained
2 (15-16 oz) cans green peas, drained
2 (15-16 oz) cans green beans, drained
Add first three ingredients to pot, simmer until tender.
While beef is cooking, peel, slice and dice next five ingredients.
Put in a very, very large soup/stock pot. Cover with just enough water to go over the top of the vegetables.
Cook until they are tender.
Add spices and tomato juice. Add the last four ingredients. Remove fat from meat and tear into bite size pieces. Add meat and meat broth to vegetables. Simmer approximately 1 1/2 hours, stirring occasionally.
Pass the crackers, goes great with chili dogs or meatloaf sandwiches.