Monday, July 16, 2018
INGREDIENTS:
- 2 pounds chuck roast
- 2 tablespoons extra virgin olive oil
- 1-2 teaspoons seasoned salt
- 1 soup bone
- 6 cups water
- 2 (15-ounce) cans of petite diced tomatoes
- 2 medium white potatoes
- 1 cup chopped carrots
- 1 cup frozen corn
- 1 cup green beans (I use canned)
- 1 cup slaw mix
- 1/2 cup white rice
- 1/2 cup chopped celery
- 1/2 onion, diced
- 2 teaspoons minced garlic
- salt and pepper to taste
- 2 cups V8 juice (divided)
- 6 ounces Amish egg noodles
DIRECTIONS:
- Trim any excess fat from roast and season with seasoned salt.
- Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat. Carefully add roast and sear meat until browned on all sides.
- Once meat has finished browning, add tomatoes and 6 cups water (just enough to cover meat). Bring to a boil then adjust heat to maintain a low simmer. Cover and cook until meat is tender, about 2 hours. While meat cooks, chop vegetables.
- Remove meat and shred with a fork. Return meat to pot along with vegetables, rice, garlic, salt and pepper and one cup of V8 juice. Cover and let simmer on low for at least 1-hour stirring occasionally. Put a small scoop of soup and in a bowl to taste and see if you need more salt and pepper. Add noodles and remaining V8 juice + water (if needed- if you want more liquid) and simmer for another hour or more. Remove soup bone and discard.
- Serve soup and enjoy! It's even better then next day!
https://tidymom.net/2018/old-fashioned-vegetable-beef-soup/
