Vegetable Beef Soup

This recipe for Vegetable Beef Soup can be a good way to use leftover roast beef. Vegetable Beef Soup can simmer slow while you do other things.

1-2 lbs chuck roast with bone (can use boneless )
1 diced onion
4 sliced carrots
3 diced potatoes
2 stalks celery sliced
¼ head cabbage chopped
15 oz can whole kernel corn
15 oz can cut green beans
2 to 4 cups V8
½ cup frozen peas
3 sprigs parsley
2 cloves minced garlic
2 bay leaves
salt and pepper to taste

Cut off chunks of meat from the roast and cut the chunks into bite sized pieces and put in a deep soup pot with the bones, salt, garlic and bay leaves. Cover with about 4 quarts of water and the V8 and cook till meat is tender about 3 to 3 ½ hours.

Add the potatoes, onion, carrots, celery, cabbage, undrained corn, undrained beans, peas, parsley, and pepper to the pot and bring back to a boil and simmer for about for 20 minutes.

* You can also use leftover roast and shorten the cooking time to 20 -30 minutes by cooking the chunks of meat with the vegetables but you make need to add a bit of bouillon to flavor unless you also saved the juices from the roasting pan.

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Vegetable Beef Soup