3lb chuck roast, cut in 2 inch cubes 2 tablespoons vegetable oil
3 cups large shredded cabbage
16oz tomato juice
32 oz Beef Stock
2 1/2 quarts water
1 1/2 cups onions, diced
1 28oz can diced tomatoes
1 tablespoon Salt, Plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
2 cup sliced carrots
1 cup sliced celery
2 cups diced potatoes 1 cup elbow macaroni (optional)
1 cup sliced green beans, fresh or frozen
1 cup frozen lima Beans
1 cup frozen peas
1 cup corn kernels, fresh or canned
Pat dry the beef with a paper towel. Salt and pepper beef. In a 8 quart stock pot sear the meat on all sides in the oil. You may have to do in more than one batch. Discard the fat.
Sauté onions until translucent, add stock, water and cook for 60 minutes.
Add cabbage, diced tomatoes and tomato juice cook for 30 minutes
Add Carrots, Celery and Green beans let cook for 30 minutes
Add Potatoes and let cook for another 20 minutes until all vegetables are tender. Taste soup to see if it has enough salt and pepper to your liking, add if more if you would like. (when you add the potatoes you can add the macaroni) At this point you will look to see if you need to add extra water.
Add frozen lima beans, frozen peas, cook for five minutes. If you are using any other frozen vegetables this is the time to add them to the soup.
Add fresh corn and cook for 5 more minutes then soups on. Enjoy!
