Mom's Vegetable Soup
I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.—Betty Van Kuiken, Oak Lawn, Illinois26 ServingsPrep: 10 min. Cook: 3-1/2 hours
Ingredients
- 1 beef chuck roast (3 to 4 pounds)
- 2 tablespoons vegetable oil
- 2-1/2 quarts water
- 3 cans (28 ounces each) diced tomatoes, undrained
- 10 celery ribs, chopped
- 6 large carrots, thinly sliced
- 3 large onions, chopped
- 3/4 cup medium pearl barley
- 2/3 cup cut fresh green beans (1/2-inch pieces)
- 1 can (15-1/4 ounces) whole kernel corn, drained
- Salt and pepper to taste
Directions
- In a large soup kettle, brown the roast in oil. Add water; cover and
- simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set
- roast aside. In the same kettle, combine the tomatoes, celery,
- carrots, onions, barley and beans. Cover and simmer for 50 minutes
- or until the barley is tender. Cut beef into 1/2-in. cubes; add to
- soup. Stir in corn, salt and pepper; heat through. Yield: 26
- servings (6-1/2 quarts).