- Prep Time: 1/2 an hour
- Cook Time: a couple
|About 2 Lbs. Beef Chuck Roast, cut up|
|1||Small Onion, chopped|
|Carrots, at least 6, depending on size|
|Potatoes, depending on size, about 5 smaller ones|
|a Few Stalks of Celery|
|Salt, pepper, and garlic powder or fresh garlic, to taste|
|a Small Head of Cabbage, washed and chopped up for adding on the very top of the soup|
|If You Want, add other vegetables you like. i sometimes add some frozen vegetables about 20 minutes before i serve the soup. use what you have on hand.|
|1 can||Tomato Soup, any brand|
You can brown the chopped meat for a few minutes if you want; brown the onion at this time. Take the meat out of the fry pan and put into a large Dutch oven or deep pan and add water or broth. Now depending on how many you are serving depends on how much broth or water to add. I usually do about 6-8 cups because we like soup and if it doesn't look like enough after adding the veggies, you can always add more anytime. Add enough bouillon cubes or granules to go with the amount of water (if not using broth.) Cut down the amount of salt you use, some broths are pretty salty.
Peel the potatoes and carrots; wash and chop; add to the broth. Add the celery at this time. Add spices and the onion if you haven't already added it with the meat. On top of everything, add the cabbage. Make sure all of it is covered with water or broth. If it looks like you are making too much, take some of the cabbage out. It does cook down in the pot.
I start out on a higher temperature but I don't boil the soup hard. Once it starts to boil, turn it down and if you will be in the kitchen you can use a cover to help it cook faster, depending on how fast you want it done.
Check it when the cabbage looks cooked and poke the vegetables to check for desired consistency. I like to add a small can of tomato soup when the veggies are cooked and let simmer until warm.
Feel free to use less meat or more meat, and more or less vegetables to adjust to how many people you will be serving. You can use any beef roast that is cut up. You really don't need too large of one. My husband likes a lot of meat in his soups.