Publisher Photo
Publisher Photo
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, Illinois
MAKES:
26 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours
MAKES:
26 servings
TOTAL TIME:
Prep: 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).
Originally published as Mom's Vegetable Soup in Country Woman July/August 2000, p6

  • 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
  1. 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).
Originally published as Mom's Vegetable Soup in Country Woman July/August 2000, p6

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