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Mom’s Vegetable Soup

Name: Mom's Vegetable Soup
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 26 servings (6-1/2 quarts).
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

1 review

Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 3-1/2 hours

Makes

26 servings (6-1/2 quarts)

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

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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.

Mom’s Vegetable Soup

Total Time

Makes

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