Beef Vegetable Soup

Fill large canner half full of water. Add:

  • salt
  • pepper
  • large chuck roast

Boil 2 1/2 hours; add the following:

  • 1 large head cabbage (cut up in small pieces)
  • Ad
  • 1 large stalk celery (use the small tender leaves, too)
  • 2 large bunches carrots (cut up in small chunks)

Cook until vegetables are tender. Add:

  • 1 large onion (chopped)
  • 1 qt. green beans
  • 1 qt. corn
  • 1/2 gal. tomatoes

If there is still room in the cooker, add more vegetables. Divide into 6 portions; cool and freeze. At serving time, thaw and add 3 cups diced cooked potatoes and 2 bouillon cubes. Serve piping hot!

By Robin from Washington, IA


November 16, 20070 found this helpful

seriously.. 1/2 gallon of tomatoes ?

with the price of fresh produce a can of tomatoe juice would be more "thrifty"

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