Vegetable Beef Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray deep roaster or stock pot with EVOO.
  • Remove as much fat as possible from chuck roast.
  • Brown chuck roast on both sides and cook on low heat for about two hours.
  • Remove from pot and remove more fat. Press between doubled paper towels to absorb as much fat as possible. Cut into bite-sized pieces.
  • Pour about one cup of water into pot and refrigerate until all fat is congealed. Discard congealed fat and return pot to stove.
  • Add water to pot, bring to low boil and add carrots, onions, and lima beans--cook 10 minutes, then add potatoes, corn, and tomatoes. Cook until potatoes are almost tender. Season to desired taste with salt and pepper.
  • Add a little more water if soup is too thick.
  • Add meat to the pot and finish cooking until potatoes are done.
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