Beef Tomato Veggie Soup

Name: Beef Tomato Veggie Soup
Total time: 14400 s
Yield: 8-10 people
Cuisine: American
Ingredients: 1 large chunk roast; 4 peeled and diced potatoes; 1 small bag of fresh carrots peeled and cut into small chunks; 1 large sweet onion peeled and sliced; 4 stalks celery cut into chunks; 1 (15 oz) can tomato sauce; 1 (28 oz) can diced tomatoes; 1 (19 oz) can progresso minestrone soup; 1/4 diced small cabbage; 2 (32 oz) vegetable broth boxes; Salt, pepper, garlic powder, oregano to taste; Olive oil; 2 cans water from the 28oz diced tomatoes

jglehenbauer @jlehenbauer

Longview, TX

When you are wanting that good old fashioned beef veggie soup! #april2027

jglehenbauer @jlehenbauer

Longview, TX

When you are wanting that good old fashioned beef veggie soup! #april2027

Saved

Ingredients

4 hours

8-10 people

1large chunk roast
4peeled and diced potatoes
1small bag of fresh carrots peeled and cut into small chunks
1large sweet onion peeled and sliced
4 stalkscelery cut into chunks
1 (15 oz)can tomato sauce
1 (28 oz)can diced tomatoes
1 (19 oz)can progresso minestrone soup
1/4diced small cabbage
2 (32 oz)vegetable broth boxes
Salt, pepper, garlic powder, oregano to taste
Olive oil
2 canswater from the 28oz diced tomatoes

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Steps

4 hours

1

Preheat oven 400 and in a large skillet add a little olive oil and heat on medium high. Brown or just sear the roast before putting in a large roasting pan.
2

Place roast in roasting pan and all ingredients except for potatoes, carrots and cabbage. Cook 3 hours
3

Now add vegetables and continue cooking 1 1/2 hours or until vegetables are soft. (Add more water if you feel you need more broth).
4

Take out of oven and pull apart the meat, stir and then serve with hot cornbread. Enjoy!