Yummy Beefy Vegetable Soup

This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed.

• Ready In: 3 hrs 20 mins
• Serves: 12
• Yields: 12 2.5 cup servings

Ingredients

• 3  lbs beef roast or 3  lbs  steak
• 2 (16 ounce) packages  frozen mixed vegetables
• 1 (16 ounce) package  frozen peas
• 1 (16 ounce) package frozen corn
• 1 (14 ounce) can diced tomatoes (or 2-3 freshly diced tomatoes)
• 48  ounces  beef stock
• 48  ounces tomato juice
• 1 1⁄2 minced garlic cloves
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 1  large  diced onion
• 2 -3  tablespoons olive oil
• 8  ounces potatoes (frozen) (optional)

Directions

1. In an 8 quart pot:
2. add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
3. Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
4. add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
5. Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
6. frozen diced potatoes can be added the last 30 minutes of cooking time.