Vegetable Soup
Vegetable Soup is an impressive dinner. Made with 2 lb. chuck roast, 1 large can v-8 juice, 2 cans stewed tomatoes, macaroni and barley, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Salt and pepper the roast very good.
Put in roast pan; fill with water, cover and cook at 300Β° for around 3 to 4 hours.
Add water if needed.
Take out for 30 minutes.
Put in refrigerator so grease will settle to top of pan.
Remove grease from top.
Bring to a boil in a pot, your broth, then add all your vegetables.
(Be sure to cook all your vegetables first.)
Add potatoes, carrots, cauliflower, corn, peas, green beans, onions, cabbage and celery. Then add the V-8 juice, stewed tomatoes and fines herbes.
Boil macaroni and barley; strain, then add to soup.
Let simmer for about 2 hours.
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