Rina's Beef Vegetable Soup

Rina's Beef Vegetable Soup

I've been making this soup since high school and it has evolved over time. A neighbor gave me cases of V8, and I discovered it gives broth-style soups a much richer flavor than plain tomato sauce. This is pure comfort food — especially in cold weather or when you're not feeling well. It freezes beautifully. ~Rina Trochman

Ingredients:

• 3 lbs chuck roast, cut into cubes
• 1 large cabbage, sliced
• 2 onions, chopped
• 1 bell pepper, chopped
• 3 celery stalks, chopped
• 4 large garlic cloves, minced
• 1 large bottle V8 juice (low-sodium preferred)
• 1 (32 oz) container beef bone broth, no salt
• 32 oz water
• 1 large pack (or 3 small packs) frozen mixed vegetables
• 1 (16 oz) can petite diced tomatoes (oregano, basil, and garlic variety preferred)
• 2 packs soup vegetable mix
• Cajun seasoning to taste
• Salt and pepper to taste

Directions:

1. Cut meat into cubes and trim excess fat. Brown in a large pot with a small amount of olive oil.
2. Once browned, add peppers, garlic, celery, and onions. Cook until tender.
3. Add V8, broth, and 32 oz water. Bring to a boil, then reduce to a simmer. Cover and cook for 35 minutes.
4. Add sliced cabbage and cook for 10 minutes.
5. Add remaining vegetables and cook for 30 more minutes.
6. Taste and adjust seasoning, then serve.

Tip: Steam potatoes separately and add to individual bowls at serving — potatoes get mushy when added to the pot and reheated or frozen.

Source:

Rina Trochman