I'm currently retired and an Assistant Scout Master of a troop. I've taught boys to cook for 35 years. This is a nice recipe for teaching basic cooking skills. Plus, the soup cooks all day, leaving you free to do other things.—Earnest Riggs, Niles, Michigan
Roast Beef Vegetable Soup
Roast Beef Vegetable Soup
Prep Time
35 min
Cook Time
8 hours
Yield
12 servings (about 4 quarts)
Ingredients
- 2 pounds beef stew meat, cut into 1/2-inch pieces
- 2 tablespoons canola oil
- 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
- 3 cups tomato juice
- 1 can (14-1/2 ounces) beef broth
- 4 medium red potatoes, cut into 1/2-inch pieces
- 3 medium carrots, halved and thinly sliced
- 2 celery ribs, chopped
- 1 medium onion, finely chopped
- 2-1/2 cups chopped cabbage
- 1-1/2 cups frozen corn
- 1-1/4 cups frozen baby lima beans
- 4 teaspoons beef bouillon granules
- 1 teaspoon salt
- 3/4 teaspoon pepper
Directions
- In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
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