5 Hour Homemade Vegie Beef Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My best friend gave me this recipe over 10 years ago and I have been making it ever since. It's just plain good. Ingredients:
medium chuck roast |
6 carrots, diced |
6 stalks celery, destringed and diced |
6 onions, diced |
1 cabbage chopped |
2 turnips, chopped |
2-pkgs mixed frozen vegies of your choice |
2-cans diced tomatoes |
12 beef bouillon cubes |
2-tbspn accent |
2-tbspn sugar |
5 potatoes, chopped |
salt and pepper to taste |
Directions:
1. Use large stock pot if you have one
2. Beginning hour-par boil roast in enough water to cover it.
3. 2 1/2 Hours later-Remove roast and hcop up into bite sized pieces; add back to water and also add carrots, celery, and onions.
4. Add enough water to leave cooking room so that soup will have some broth
5. Add 6 beef bouillon cubes.
6. 45 minutes later-Taste broth and add salt and pepper to taste.
7. Add turnips potatoes frozen vegies, tomatoes and additional water if needed and other 6 beef bouilon cubes.
8. 30 minutes later-Taste broth and potatoes and add salt and pepper, if needed.
9. Add Accent and sugar and cook for 45 minutes more.
10. (Note: I usually cook some pasta separately and when seving put some inthe bowl first and them ladel the soup over it.)
11. -Susana
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