Free Shipping on 3 TasteBooks or more

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Vegetable Beef Soup

KarenKaren Seavers

Vegetable soup with beef roast.


Rate this

servings:
Serves 8.
Time:
total time:
45 min (to prepare plus cooking time)

Save this recipe 2
Vegetable Beef Soup photo Save this recipe 2
servings:
Serves 8.
Time:
total time:
45 min (to prepare plus cooking time)

Ingredients

  • 3-4 lb. beef chuck roast
  • 3-5 potatoes peeled and cubed
  • 3-5 carrots peeled and sliced into coins
  • 3-5 stalks celery sliced into coins
  • 1 small onion chopped
  • 1-2 tsp minced garlic
  • 1/2 head cabbage coarsely chopped
  • 1 can (64 oz) tomato juice
  • salt
  • 1/2 lb spaghetti broken into small pieces and cooked as package directs. (optional)
Save a shopping List

directions

Place beef roast in pressure cooker. Add 1 tsp salt. Cover with enough water to fill cooker 2/3 full. Pressure cook as per cooker directions. Remove roast and add prepared vegetables to broth. Add 1 tsp salt. Pressure cook as per cooker directions. While vegetables are cooking, shred roast in bite size pieces, discarding fat. Place roast in large saucepan. Add vegetables and broth plus 2/3 to 3/4 can of tomato juice. Simmer on stove top 20 minutes to blend flavors. May add cooked spaghetti just before serving if desired.


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.