The Most Wonderful Beef and Vegetable Soup!
Ready In: 72 hrs 30 mins
Serves: 6-10
Ingredients
- 3 -5 lbs chuck roast
- 2 onions, quartered
- 2 cups celery, pieces
- 3 (11 ounce) cans crushed tomatoes
- 4 (10 ounce) cans mixed vegetables (or frozen, if you like crunchier vegetables)
Directions
- place meat into soup pot.
- add onion, celery, and tomatoes.
- fill pot with water, bring to a boil.
- let simmer for 2 days, shutting off when you leave home.
- cool to room temperature.
- run soup through a strainer over a big bowl.
- pick out any nice meat pieces to add to the stock.
- take the back of a big spoon and the veggie pieces and fat through a strainer.
- add to stock.
- refrigerate for a day and skim the fat off the top.
- add veggies and heat up again.
- you now have a fat free, delicous soup!
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