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Vegetable Beef Soup

KarenKaren Seavers

Vegetable soup with beef roast.

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

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


  • 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)
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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.

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