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Vegetable Soup - V-8 September 28, 2009 Edit Nov2, 2009
6 - 8 Servings
2 medium sized potatoes (peeled/chunked) 1/2 cup carrots (sliced) 6 cloves garlic 1 medium sized yellow onion (chopped) 1/4 head of green cabbage (shredded) 1-2 stalks of celery (sliced 1/4-1/2") 1 small can Rotel tomato's 1- 14 oz can whole kernel corn (un-drained)** 1- 14oz can green peas (un-drained)** ½ Cup Snow peas 64 oz V8 vegetable juice 2 tbsp. Louisiana style hot sauce 1.5 lb. beef chuck roast 2 cups water with dissolved beef base/cubes 1 tsp dried basil 1 tsp. oregano · Place the chuck roast in the pressure cooker with either one cup of beef broth or the water with dissolved beef bouillon. Cook for 30 minutes. Remove any fat and cut into bite sized pieces and reserve broth. · Meanwhile, peel and chunk vegetables, slice the celery, and shred the cabbage. Add to the stock pot. · Pour in vegetable juice and remaining one cup of beef broth and bring to a full boil. Stir in seasonings and reduce heat to medium. · Cook for 1-2 hours. Add meat and reserved 1 cup broth during the last 30 minutes.
**Add crisp corn and peas during final half hour of cooking |





