Well, it’s happened; winter is officially upon us! The weather is getting colder and colder as we head into the late fall season. Around here, we’re all trading in our cool summer salads for nice hearty soups. One of our favorite soups to make this time of year is our Homemade Vegetable Soup! It’s also a nice plus that we get to use a lot of the vegetables we canned from the summertime.
 

Here’s what you need:
1 Beef Roast (English Roast prefered)
3 Onions
1 Can Green Beans
Mushrooms
Cabbage
Potatoes
Corn
Celery
Carrots
(You can substitute or leave out a veggie based on your personal tastes)
2 Cans Tomato Juice

The first thing that you want to do is to cook your beef roast. We usually slow cook ours in the crock pot with the onions for a couple of hours. Season it with some salt & pepper and a little bit of butter. 

Once your roast is done, leave it in the crock pot on warm while you get the rest of your ingredients ready. Chop all of the veggies that you want to put into your soup, and combine them in a pan. Add a bit of salt and pepper.

 
Once everything’s in the pan, you can add the tomato juice. Once you fill the pan to until the veggies are covered, cook it until your cabbage and carrots are done.
That’s it! It’s a super simple and highly adaptable recipe that is perfect for the cold days ahead!
 
 
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Homemade Vegetable Soup
A hearty and delicious vegetable filled soup
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Ingredients
  1. 1 Beef Roast (English Roast prefered)
  2. 3 Onions
  3. 1 Can Green Beans
  4. Mushrooms
  5. Cabbage
  6. Potatoes
  7. Corn
  8. Celery
  9. Carrots
  10. (You can substitute or leave out a veggie based on your personal tastes)
  11. 2 Cans Tomato Juice
Instructions
  1. Cook your beef roast. We usually slow cook ours in the crock pot with the onions for a couple of hours. Season it with some salt & pepper and a little bit of butter.
  2. Once your roast is done, leave it in the crock pot on warm
  3. Chop all of the veggies that you want to put into your soup, and combine them in a pan. Add a bit of salt and pepper.
  4. Add the tomato juice. Once you fill the pan to until the veggies are covered, cook it until your cabbage and carrots are done.
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