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  • Vegetable Soup

    1 vote
    Vegetable Soup
    Prep time:
    Cook time:
    Servings: 20 cups
    by Alexa
    3 recipes
    		 >
    This a soup that my mom used to make when I was growing up. She would make an electric roaster full and freeze half of it for later.

    Ingredients

    • 1 lb beef stew meat or 1 small chuck roast
    • 2 beef oxtail
    • 2 c orange juice
    • 8 c water
    • 1/8 c balsamic vinegar
    • 2 tbsp worcestershire sauce
    • 4 beef bouillion cubes
    • 2 tbsp Mrs. Dash Seasoning
    • Pepper
    • 1 lb cubed potatoes, cooked
    • 16 oz whole kernal corn
    • 16 oz cut green beans
    • 16 oz peas
    • 1 c onion, chopped
    • 3/4 c celery, chopped
    • 16 oz carrots, cooked
    • 1 28oz can diced tomatoes, with juice
    • 3 c tomato juice
    • 2 c beef broth

    Directions

    1. Place stew meat and oxtail in a large enough roaster to accommodate all of the ingredients. I usually use a 6 quart roasting pan with a lid.
    2. Add orange juice, water, vinegar and worcestershire sauce.
    3. Add bouillion cubes and spices.
    4. Cover and place in 325 oven.
    5. Cook for 2 hours. I check the meat occasionally to make sure it doesn't overcook.
    6. Once the meat is almost comepletely done, begin adding other ingredients.
    7. Stir to incorporate everything together.
    8. Place back in oven for additional 1 to 1 1/2 hours. I typically use frozen corn, beans and peas and it may need a little more time to cook everything throughly.

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