Old Fashion Beef Vegetable Soup

Makes 10-12 servings

Kathy Loos

Hearty enough to be a meal.

ingredients

2-3 lbs. English Roast, cooked and shredded (I also use left over roast and steak)
8-10 cups beef stock (I use broth cooked in beef, left over french dip juice and beef stock combined)
1 tsp. Oregano and parsley
1/2 tsp. marjoram
5 whole peppercorns
2 med. potatoes, cubed
1 small turnip, cubed
1-1 1/2 cups celery, sliced
3 carrots, sliced
1 1/2-2 cups diced onions (medium sized)
3 bay leaves
1 can tomatoes
1 cup each frozen peas, corn and green beans
Add beef bouillon to taste
8-16 oz tomato sauce (depending on your taste for tomatoes)

1
1-Use a crock pot (4-6 hours), pressure cooker (45 min) or stove top (2 hours) to cook meat to tender, falling apart, and easy to shred meat. Strain broth and skim fat. Save broth for later. Remove meat, break apart with fork. If you can do this a day ahead, it is easier to skim the fat.
2
2-Saute fresh vegies and spices until tender/translucent in a large pot.
3
3-Add bay leaves, tomatoes, frozen veggies and stock; bring to a boil in a large dutch oven.
4
4-Add beef and bouillon/salt to taste.
5
5-When cooked, remove from heat and add tomato sauce.Ready to serve:-)