photo #742979

BEEF VEGETABLE SOUPPicture Posted By: Jeff HyattBeef Vegetable SoupINGREDIENTS1 4-5lb Chuck or shoulder beef roast1 can tomato juice2 cans diced or stewed tomatoes1 14oz can beef broth1 bag frozen veggies for soup1/2 onion, chopped1/2 cup celery, diced3-4 potatoes, diced1 cup baby carrots, diced1/2 a head of cabbage, chopped1 Tbsp Worcestershire Sauce2-3 Tbsp of a good beef baseSalt and Pepper to tasteDIRECTIONSAfter you have cooked the roast in the crockpot several hours with Worcestershire and 2 Tbsp beef base until tender, cool and shred the meat. You can either chill the broth and skim off any fat or pour directly into a large stockpot. To the pot add the tomato juice, tomatoes, beef broth and all the veggies and an additional Tbsp of beef base as desired. Bring to a boil, cook 15 minutes and reduce heat to a simmer. Add shredded beef and salt and pepper to taste. You can either transfer to crockpot or like me, simmer in the stockpot for a few hours on low. We like to serve this with buttered Saltine crackers.Enjoy!!!!