Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 qt. water; 2 lb. cooked chuck roast and broth; 1/2 stalk celery; 1 lb. carrots; 1 medium onion; 1/3 small cabbage; 1 (1 lb.) can whole corn; 1 (1 lb.) can green beans (French); 1 (1 lb.) can stewed tomatoes, cut up; 1/2 (46 oz.) can tomato juice; salt and pepper to taste

11 ingredients

6 steps

Ingredients

1 qt. water
2 lb. cooked chuck roast and broth
1/2 stalk celery
1 lb. carrots
1 medium onion
1/3 small cabbage
1 (1 lb.) can whole corn
1 (1 lb.) can green beans (French)
1 (1 lb.) can stewed tomatoes, cut up
1/2 (46 oz.) can tomato juice
salt and pepper to taste

Directions

1

Prepare roast (or use leftovers), trimming all fat.
2

Save broth.
3

Cut meat fine and set aside.
4

Cut everything fine. Combine celery, carrots, onion and cabbage together with approximately 1 quart water; simmer until tender.
5

Add remaining ingredients and simmer for 1 hour.
6

Makes a large kettle.