Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lb. chuck roast; 1 large can V-8 juice; 2 cans stewed tomatoes; macaroni; barley; Spice Island fines herbes; potatoes; carrots; cauliflower; corn; peas; green beans; onions; cabbage; celery

Servings: persons

2 lb. chuck roast
1 large can V-8 juice
2 cans stewed tomatoes
macaroni
barley
Spice Island fines herbes
potatoes
carrots
cauliflower
corn
peas
green beans
onions
cabbage
celery

1
Salt and pepper the roast very good.
2
Put in roast pan; fill with water, cover and cook at 300u00b0 for around 3 to 4 hours.
3
Add water if needed.
4
Take out for 30 minutes.
5
Put in refrigerator so grease will settle to top of pan.
6
Remove grease from top.
7
Bring to a boil in a pot, your broth, then add all your vegetables.
8
(Be sure to cook all your vegetables first.)
9
Add potatoes, carrots, cauliflower, corn, peas, green beans, onions, cabbage and celery. Then add the V-8 juice, stewed tomatoes and fines herbes.
10
Boil macaroni and barley; strain, then add to soup.
11
Let simmer for about 2 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb. chuck roast, 1 large can V-8 juice, 2 cans stewed tomatoes, macaroni, and more.

Yes, Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup

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