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Vegetable Beef Soup

Vegetable Soup

This recipe made 10 quart jars, and 2 bowls. I use the quart jars for freezing, but this can be canned under the right circumstances.

Cooking Method:
Courses: , ,
Servings: 22
Ingredients
  • 3 lb Chuck Roast (roasted, shredded, fat and silver skin removed)
  • 30 oz Mixed Vegetables (peas, carrots, green beans, corn) (frozen)
  • 20 oz Frozen Green Beans (frozen)
  • 1 Head Cabbage (small)
  • 16 oz Red Radishes (If not using add in 3 additional potatoes)
  • 3 M Onions
  • 28 oz Crushed Tomatoes (canned)
  • 3 Stalks Celery
  • 3 M Potatoes
  • 96 oz Beef Broth
  • 36 oz Water
  • 28 oz Peeled Tomatoes (canned, cut to bit sized)
  • Basil, Oregano, Salt, Pepper, Thyme to taste
Instructions
  1. 1
    Bake roast at 350 for 4 hours
  2. 2
    Clean & chop fresh vegetables and roast in a size that you would like to eat in soup
  3. 3
    Add all ingredients to a large pot
  4. 4
    Stir well and cook until potatoes are tender
  5. 5
    This makes a lot of soup. Freeze some for another day. I freeze leftovers in quart and pint jars so the right amount is always ready when needed. Frozen correctly it will be better when you reheat it than the day you made it.

Nutrition Facts

Servings 22

Amount Per Serving
Calories 335kcal
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 25g9%
Dietary Fiber 6.5g26%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://recipes.nktlboyd.com/recipe/vegetable-beef-soup/