Beef Vegetable Soup
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2 cans corn
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2 cans green beans drained
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1 lg bag frozen peas
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2 cans chopped tomatoes
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1 lb carrots pealed and sliced thin
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1 very large onion diced
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1 bunch celery sliced thin
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6 potatoes in small cubed
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1 small head cabbage chopped
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1 qt tomato juice
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6 qt water
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7 TBS Mc Kay’s beef seasoning
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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.