Vegetable Soup

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Homemade Vegetable Soup–Easier than you Think

When the weather starts getting cold, this is an excellent soup to warm you up

 Whenever you want to make any kind of soup and make it taste like you cooked for hours, always start with sauteed vegetables called Mirepoix.  This includes Celery, Carrots and Onions in a little Olive Oil.


  • 1/2 cup onions (chopped)
  • 1/2 cup carrots (chopped)
  • 1/2 cup celery (chopped)
  • 2 lb Chuck Roast, or any kind of roast, 1/2 inch cubes
  • 5 cups vegetable broth
  • 2 lb potatoes, quartered into 2 inch cubes
  • 1 small onion, quartered
  • 2 small carrots, 1 inch pieces
  • 1 stalk celery inch pieces
  • 1  16 oz can each diced tomatoes, green beans, corn, peas, kidney beans (or frozen can be used)
  • 4 cups water
  • 2 tbsp parsley
  • Salt/pepper to taste



  • In large pot over medium heat, place 5 cups broth and 4 cups water
  • Heat to simmer and add cubed roast and continue to cook for about 30 minutes
  • Meanwhile, heat 1 tbsp olive oil (or shortening) in medium skillet and saute chopped onions, celery and carrots for about 3 minutes. (give a heat to the soup and add 1/2 tsp pepper flakes)
  • Add to the broth and roast and continue to cook
  • After 30 minutes, turn heat up to medium high and add potatoes, quartered onions and carrots
  • Cook potatoes until just tender, about 15 minutes.
  • Add the beans, corn, peas and tomatoes.  Salt and pepper to taste
  • Simmer for about 10 minutes

The longer this soup sits the better it is.  I have always added 1/2 head of cut cabbage (last 10 minutes).  Add crackers, rolls, bread or even a Peanut Butter sandwich.

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