I love autumn season! It’s days like these (rainy and cold) that I get my inspirations for soups and stews. I have decided to post my Vegetable soup and I hope you enjoy it! Please add whatever kind of veggies you prefer. I like different variations such as asparagus, broccoli, kidney beans, stir-fry vegetables, cabbage, etc. Veggie soup has become one of those dishes that you can add anything to it and it still turns out great! I love to get creative with soups and stews! ENJOY!
Makes: 8 servings
Here’s what you’ll need:
2-3 lb. beef chuck pot roast
2 (15 oz each) cans beef broth
1 (14.5 oz) can diced tomatoes
1 tsp garlic pepper
1 tsp celery salt
1/2 tsp onion powder
pinch cayenne pepper
1 garlic clove, minced
3/4 cup chopped onion
1/2 cup celery, finely chopped
32 oz tomato juice
1/2 cup frozen carrots
1/2 cup frozen sweet peas
1/2 cup frozen green beans
1/2 cup frozen corn
Directions:
Line the crock pot with a clear slow cooker liner, or spray non-stick cooking spray in the crock pot (I use a 6 quart crock pot). Place beef chuck roast into crock pot. Season beef chuck roast with garlic pepper, onion powder, and celery salt.
Cover tightly and cook on LOW for about 8 hours.
After the 8 hours have passed, remove lid. Using 2 forks, shred beef chuck roast, (remove “fatty” pieces and toss those away). DO NOT DRAIN THE JUICE! This juice is full of flavor.
Add both cans of beef broth, diced tomatoes, minced garlic, tomato juice, pinch of cayenne pepper (or more…depends on your likeness for spice), sweet peas, corn, carrots, green beans, onions, and celery to the shredded beef. Add salt and pepper to taste….
Turn crock pot to HIGH, cover and let cook for another 30 minutes.
Mmm!
The Seasoned Pantry 