Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 lb. chuck roast; 1 large can V-8 juice; 2 cans stewed tomatoes; macaroni; barley; Spice Island fines herbes; potatoes; carrots; cauliflower; corn; peas; green beans; onions; cabbage; celery

15 ingredients

11 steps

Ingredients

2 lb. chuck roast
1 large can V-8 juice
2 cans stewed tomatoes
macaroni
barley
Spice Island fines herbes
potatoes
carrots
cauliflower
corn
peas
green beans
onions
cabbage
celery

Directions

1

Salt and pepper the roast very good.
2

Put in roast pan; fill with water, cover and cook at 300° for around 3 to 4 hours.
3

Add water if needed.
4

Take out for 30 minutes.
5

Put in refrigerator so grease will settle to top of pan.
6

Remove grease from top.
7

Bring to a boil in a pot, your broth, then add all your vegetables.
8

(Be sure to cook all your vegetables first.)
9

Add potatoes, carrots, cauliflower, corn, peas, green beans, onions, cabbage and celery. Then add the V-8 juice, stewed tomatoes and fines herbes.
10

Boil macaroni and barley; strain, then add to soup.
11

Let simmer for about 2 hours.