Mom's Favorite Vegetable Soup

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Rating:

(1 vote) 5 1

One of my favorite recipes, this can be reduced for smaller quantity. This works for me so that I have enough for my 4 kids families and some to freeze for winter meals.

Shared by momsrecipes,
Ohio

Ingredients

8 lb. boneless chuck roast
2 lg. soup bones
6 bay leaves
3 stalks celery, cut into large pieces
3 Tbs. salt
3/4 tsp. pepper
3 tsp. dried oregano
3 tsp. garlic powder
2 lg. cans tomato juice (48 oz.)
1 tomato juice can water
4 Tbs. chili powder
4 Tbs. Worcestershire sauce
2 28-oz. cans tomatoes (equal to 6 C.)
3 14.5-oz. cans Green Beans
2 15-oz. cans peas
3 15 1/4-oz. cans corn
1 1-lb. bag frozen baby lima beans
6 C. peeled cubed potatoes
3 C. sliced celery
3 C. chopped onion
3 C. sliced carrots
1/2 head cabbage, cored and chopped into bite size pieces

Directions

Add first 8 ingredients to a 16-qt. soup pot. Cover with 1 gallon of water, bring to a boil and reduce heat to simmer for 2 hours or until tender. Remove meat, soup bones, bay leaves and celery from broth, cut meat into bite size pieces. Add remaining ingredients to broth, bring all to a boil and reduce heat and simmer for 1 hour or until vegetables are tender.

Add meat to soup and season with more salt, Worchestershire sauce, chili powder and tomato juice as desired.