Beef Vegetable Soup

 

  1. 2 cans corn

  2. 2 cans green beans drained

  3. 1 lg bag frozen peas

  4. 2 cans chopped tomatoes

  5. 1 lb carrots pealed and sliced thin

  6. 1 very large onion diced

  7. 1 bunch celery sliced thin

  8. 6 potatoes in small cubed

  9. 1 small head cabbage chopped

  10. 1 qt tomato juice

  11. 6 qt water

  12. 7 TBS Mc Kay’s beef seasoning

  13. 1 Lg English or chuck roast

 

place water, seasoning and roast in 12 qt pot place on high heat until boiling then turn down to med hi heat for a low boil. While roast is cooking microwave or bake potatoes until not soft still hard and cube. When roast is very tender remove and cut into ½ “ pieces and return to pot along with all vegetables and tomato juice. Cook on high until boil then reduce to med-hi heat to a slow boil until vegetables are done. You can cut this recipe in half for a smaller batch of soup.