ONLINE EXTRA: Vegetable Beef Soup

Vegetable Beef Soup

4 quarts water

1 2- to 3-pound chuck roast

10 carrots, diced

1 head of green cabbage, chopped

1 onion, diced

1 stalk celery, diced

1 rutabaga, diced

1 28-ounce can whole tomatoes

1 32-ounce can tomato juice

½ cup pearled barley

Salt and pepper to taste

Place beef roast in water and cook until tender. Remove from pot and let cool. Add the remaining ingredients to pot and bring to a boil, adding cooled meat cut into bit-sized pieces. After soup comes to a boil, simmer for 2 to 3 hours or until vegetables are tender.

Note: I also like to make homemade egg noodles. I beat two eggs with a fork and then add flour so the consistency thickens but is not too runny. I then drop it in the soup, when it’s done, by the spoonful. After about 10 minutes or so, they should be done and the soup can be served.

Tags: online extra, vegetable beef soup, features, food, recipes, soup, rutabaga