Old Fashion Beef Vegetable Soup
- 1 1/2 lb. chuck or rump roast
- flour
- oil
- 1 small head cabbage, cut coarsely
- 3 carrots, sliced
- 1 large potato, cut in pieces
- 2 medium onions, diced
- 1 c. frozen corn
- 1 c. frozen peas
- 1/2 bag frozen or fresh green beans
- 2 tsp. parsley
- salt and pepper to taste
- 2 c. water
- 1 can whole tomatoes
- Flour, salt and pepper roast and saute in oil, then bake roast until done.
- Place all drippings.
- Roast in large deep pan.
- Add 2 cups water, cabbage, carrots, onion and potatoes.
- Cook on medium to low heat until vegetables are done.
- Add corn, peas, 1 can tomato and juice, parsley, salt and pepper to taste.
- Heat, simmering, for 15 minutes.
- Serve immediately or keep refrigerated and serve later.
rump roast, flour, oil, head cabbage, carrots, potato, onions, frozen corn, frozen peas, green beans, parsley, salt, water, tomatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=650491 (may not work)