OLD FASHIONED VEGETABLE SOUP
Servings 0
Ingredients
- Approximately 4-pound chuck or round beef roast
- 2 quarts water
- 1 tablespoon sea salt or to taste
- 1 tablespoon ground black pepper or to taste
- 2 large bay leaves
- 3 cups diced carrots
- 3 cups diced celery
- 3 cups fresh green beans cut
- 3 cups diced potatoes
- 3 cups diced tomatoes
- 3 cups diced cabbage
- 1 cup diced onions
- 1 cup fresh sweet corn
- 1 cup preservative-free kidney beans
- Pinch of garlic
- Pinch of sugar
Instructions
- Place 4-pound chuck or round beef roast, water, salt, pepper, and bay leaves in a crock-pot for 8 hours on the lowest setting.
- Separate roast from the broth and removed the bay leaves. Using a fat separator, strain the broth and remove excess fat and drippings, place broth in a stockpot.
- Using two forks, shred beef.
- Over medium heat, bring beef broth to a low boil.
- Add vegetables, beans, garlic, and sugar.
- Optional: add more salt and pepper to taste
- Simmer until vegetables are tender when poked with a fork.
- Add shredded beef, simmer until beef is hot.
- Serve.
- Refrigerate or freeze leftovers.
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