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Veggie soup

Posted by chelle on Wed, Aug 15 2012 at 05:44 PM CDT:

I cant post measurments because I just "make as I go, but here are the basics.

One chuck (pot roast) cooked in a base of chicken and beef bullion along with diced onions and onion soup. Cook until the roast is fork tender and able to be shredded. Save about one half of the stock (I use one of those huge soup pots when I make this).

Add shredded beef,one quarter to one half of the stock and one full can of V-8 juice (tomato juice is too bland). One to two bags (depending on size) of froze mixed veggeies. Let it simmer for about 1-2 hours. About 30 minutes before serving take 1/2 to three quarters of a head of cabbage and add to the mixture (again, if a huge head, gauge it and coarsely chop ir). Let it simmer about another 35 minutes to an hour, stirring frequently and enjoy.


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