The Most Wonderful Beef and Vegetable Soup!
- Ready In:
- 72hrs 30mins
- Ingredients:
- 5
- Serves:
-
6-10
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)
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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.