- Cooking Time:
- Preparation Time:
- 1 chuck roast
- 2 large onions, diced
- 8 ribs celery sliced
- 1 bag baby carrots, sliced (but not too thin)
- 6 medium potatoes, coarsely diced
- 1 can diced tomatoes
- 1 can corn
- 1 can red beans
- 1 can green beans
- 1 can lima beans or box of frozen limas (unless you detest limas).
- 1 box or can beef broth
- 1 jar Wyler's beef boullon granules
- pepper to taste
- Simmer the chuck roast in water until chuck is tender. Remove roast from liquid and cool. Strain broth in which roast cooked and save. Remove fat and membranes from roast. Chunk meat into 1/2 inch to 3/4 inch cubes. Refrigerate beef cubes and broth until ready to move to next step.
- Return strained broth and beef to a large pot and bring to a healthy boil. Add diced onions, sliced celery, sliced carrots, and cubed potatoes. Cook until onions are soft and carrots and celery are tender. (The potatoes will be done if the celery and the carrots are tender). Add beef broth as necessary to allow plenty of liquid.
- Add remaining canned ingredients. There is no need to drain the veggies. There may a veggie you want that I haven't mentioned; if so, go for it! This is your pot of soup. Bring the soup back to a healthy simmer.
- Add one half of the jar of beef boullon and allow to simmer for 15 minutes. Taste soup for saltiness. If you want a saltier and a richer beef taste, add more boullon. Pepper to taste. Simmer until all the veggies are tender and the flavors have married. When the kitchen smells good the soup is done. My Mom thought vegetable soup had to have cabbage, buy my family doesn't like it so I've left it out. A turnip diced is good too. Again, I've bowed to familial preference.
- Note there is no salt in this recipe as the beef granules are salty. I normally make this soup more vegetable than soup but beef broth can be added as you desire, and more beef broth can be added when company shows up.
- For years I tried to make my vegetable soup with tomato juice and I find it has a much better taste with just the can of dice tomatoes undrained, but that is just my preference. I know the beef granules have a lot of sodium but that is what sets this recipe apart, I believe. When you consider the sodium in a big pot of soup it isn't that bad.
- Serve with crackers, cornbread, or slices of toasted french bread. This will keep for days in the fridge if you happen to have any leftovers.
NotesWell, okay. maybe I overstated how good my soup is; but you be the judge. I spent years trying to perfect my soup and I've finally come up with a recipe that pleases me and everyone who has tried it. This is a very hearty soup; if you like a lot of soup and not a lot of vegetables, you will need to add more liquid.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Second Grade Holiday Cookbook
Brownies: Baking Outside the Box
The Secret Life of Bees: Cooking Your Way Through CollegeSee More
Broiled Salmon with Olive-Tomato Vinaigrette
Peanut and pretzel truffles
Veggie KebabsSee More