Donna's Beef Vegetable Soup

Ingredients

Instructions

  • 2 chuck roasts
  • 3 beef soup bones (neck or marrow)
  • 1 28 oz. can tomatoes, crushed
  • 1 8 oz. can tomato sauce
  • 1 chopped onion
  • 3 cloves garlic, minced
  • 4 stalks celery with leaves
  • salt/pepper
  • 16 cups beef stock
  • 4 tbls. kitchen bouquet
  • 3 tbls. soy sauce
  • 2 tbls. worchestershire
  • 1 lb. bag sliced carrots
  • 1 lb. bag frozen corn
  • 1 lb bag frozen green beans
  • 3 potatoes, diced
  • small head cabbage, shredded
  • 1/2 c. rice
  • 4 cups beef broth (optional)
Season roasts with salt and pepper. In Dutch oven, brown roasts in a small amount of vegetable oil. Add bones, tomatoes, tomato sauce, onion, celery, garlic, salt, pepper, broth, kitchen bouquet, soy sauce, and worchestershire. Cook until meat is tender. Remove celery stalks, and skim off fat. Remove roast and neck bone. Cut meat off bones. Add potatoes, cabbage, carrots and rice. Simmer for one hour. Cut meat into peices and add back to broth. Add in corn and green beans. Let sit overnight. Best served the next day.

I usually end up adding 4 more cups of beef broth. The soup is so full of meat and vegetables that sometimes there is not enough broth.