Homemade Beef Vegetable Soup

Submitted by Jill L. "Margaritta Lover"

"This is my version of a family favorite. Very good flavor!! Gets even better the next day. Perfect served on a chilly afternoon."

 

• Ready In: 2hrs 20mins
• Ingredients: 24
• Yields: 8 quarts

ingredients

• 3 1⁄2 lbs boneless chuck roast
• 4 quarts beef broth
• 2 tablespoons dried parsley, crushed
• 1 1⁄2 teaspoons garlic powder
• 2 tablespoons beef base
• 3⁄4 teaspoon Worcestershire sauce
• 1 tablespoon Lawry's Seasoned Salt
• 1 teaspoon salt
• 1⁄2 teaspoon onion powder
• 1 teaspoon celery salt
• 1 teaspoon black pepper
• 1 tablespoon dried italian seasoning, crushed
• 1 -2 teaspoon Accent seasoning
• 2 bay leaves
• 1 1⁄2 cups chopped onions
• 1 (28 ounce) can stewed tomatoes, crushed
• 1 1⁄4 cups sliced carrots (not too thick)
• 1 cup diced celery
• 1 (14 ounce) can green beans
• 1 cup canned corn
• 1 cup frozen okra
• 1 cup quarter inch diced peeled idaho potato
• 1 cup diced cabbage
• 1 (16 ounce) bag kluski noodles, cooked as directed on package

directions

1. Heat about a tablespoon or two of vegetable oil in a skillet over medium heat. Put the whole roast in the skillet. Brown good on both sides. About 5 or 6 minutes on each side. Remove roast from the pan. Cut it into one inch cubes. Place meat in a large soup pot. Add the broth, seasonings, onion, celery, cabbage. Bring this to a boil. Skim any excess fat that comes to the surface and discard. This is important. Cover and reduce heat to a simmer. Simmer for about an hour and forty-five minutes. Add the carrots,green beans, corn, okra and potatoes to the pot. Return the soup to a boil. Then reduce heat and simmer for 45 more minutes. When done, serve in a bowl with warm Kluski Noodles. Enjoy.