The Most Wonderful Beef and Vegetable Soup!

"Even vegetable soup haters I know love this soup. My mom made it all winter, and it would be gone in no time! It freezes great. Put only potatoes and carrots in it, puree, and it's an excellent protein/vitamin rich baby food. Or, add the rest of the ingredients and make a mouth watering comfort food! Some soup pots have collanders inside them, this may make the cooking process easier for you."
 
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Ready In:
72hrs 30mins
Ingredients:
5
Serves:
6-10
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ingredients

  • 3 -5 lbs chuck roast
  • 2 onions, quartered
  • 2 cups celery, pieces
  • 3 (11 ounce) cans crushed tomatoes
  • 4 (10 ounce) cans mixed vegetables (or frozen, if you like crunchier vegetables)
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directions

  • place meat into soup pot.
  • add onion, celery, and tomatoes.
  • fill pot with water, bring to a boil.
  • let simmer for 2 days, shutting off when you leave home.
  • cool to room temperature.
  • run soup through a strainer over a big bowl.
  • pick out any nice meat pieces to add to the stock.
  • take the back of a big spoon and the veggie pieces and fat through a strainer.
  • add to stock.
  • refrigerate for a day and skim the fat off the top.
  • add veggies and heat up again.
  • you now have a fat free, delicous soup!

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RECIPE SUBMITTED BY

As mother of a toddler, quick and easy recipes are my favorite for now, but whenever I can putter in the kitchen I love to. My husband is picky but loves most things Mexican, and most of my family recipes are due to my Slavic/German heritage. I will try anything once, and love mixing and creating my own recipes. I especially try to come up with low calorie dessersts to curb my sweet tooth while I'm watching my weight.
 
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