Sunday, June 13, 2010

Grandpa's Vegetable Beef Soup

Grandpa's Vegetable Beef Soup Recipe

20 quart pot (this is a large batch of soup)
4lb Chuck Roast
5 large Potatoes - chopped
6 Stalks of Celery - chopped
1 bag of baby carrots - chopped
1/2 head of cabbage - chopped
2 cans of tomato juice
4 cans of green beans
4 cans of corn
1 can of peas
1 tablespoon chopped garlic
Sage, Oregano, Salt, Pepper, Cayenne Pepper, Chili Powder, Garlic Powder to taste

1. Salt, pepper and garlic powder the chuck roast on both sides. Place Chuck Roast in the pot with enough water to cover the roast. Boil until meat is falling apart (usually about 2 hours).
2. Remove chuck roast from pot and add raw veggies. Add cans of tomato juice and any water need to cover the veggies.
3. Cook on medium- high heat until raw veggies are soft. Once raw veggies are done add canned veggies and spices.
4. Cook on low heat for 1 hour.

(This soup gets better the longer it sits) Enjoy!


  1. Sounds good. I will have to make this. I bet it would freeze well. Have you ever frozen it?

  2. I always freeze it because it makes a huge batch. When we are ready to have it I just put the frozen soup in a pan, heat it and add a little water. It's great with Grilled Cheese.