Hearty Vegetable Beef Soup -- Oh So Flavorful | Just A Pinch Recipes
I use pre-roasted chuck roast for this soup because of its texture and flavor. When you get a piece of beef on the spoon you can savor it. You could use any beef of your...
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Can opener
- Refrigerator
- Freezer
- Airtight container
- Soup kettle
- Spoon
Ingredients
- 1 pound(s) pre-roasted chuck roast cubed
- 3 can(s) beef broth (see note)
- 1 package(s) 16 oz, frozen mixed veggies (soup variety)
- 2 cup(s) celery sliced and diced
- 2 cup(s) onion sliced and diced
- 1 1/2 tablespoon(s) dried parsley
- - salt and pepper to season
- ## ADDITIONAL OPTIONS
- 1 can(s) 12 oz. sliced mushrooms drained
- 1 cup(s) cooked barley or
- 1 cup(s) cooked rice or
- 2 cup(s) cooked elbow macaroni
- 1 can(s) 7 oz. tomato sauce
- 2 cup(s) cabbage sliced and diced size of a nickle
- 1 cup(s) turnip or rutabaga diced
- 1 can(s) diced potatoes or cup of fresh diced potatoes
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