Vegetable Beef Soup

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 5.7
  • Total Fat: 0.6 g
  • Cholesterol: 1.4 mg
  • Sodium: 240.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Vegetable Beef Soup calories by ingredient


Introduction

This is a 14 quart pressure cooker full. All my neighbors love me. This is a 14 quart pressure cooker full. All my neighbors love me.
Number of Servings: 28

Ingredients

    1 chuck roast pressure cooker - cooked for 15 - 20 min

    Remove meat from cooker and set aside to cool.
    To the liquid add all or any of the following vegetables.
    6- 7 bags of Pic Sweet veg. for soup. Use the
    seasoning from 2 bags.
    1 med head of cabbage chopped into med size pieces
    1 bag of frozen okra
    1 large onion chopped fine
    3 -4 cans of crushed tomatoes
    Pull the cooled roast into small pieces and add to vegetables. Here is the fun part. Go to your freezer and get all opened bags of vegetables, those that have been there a little to long. Add all of these.
    Salt, pepper, and parsley flakes to taste.

Tips

I only make this when the weather is below freezing. I put the lid on the pressure cooker and set out on the patio. Nothing can get the lid open.


Directions

After adding all the ingredients let simmer all day or until the vegetables are tender. If you like add barley.

Serving Size: Makes 10 - 12 quarts of soup.

Number of Servings: 28

Recipe submitted by SparkPeople user MEGGMA.