Rita's Kitchen (Richmond,
Indiana) -
Vegetable Soup - Today we
expected 4-8 inches of snow,
however we only received a thin
layer of ice, that is worse I
think. Anyway it is still cold
and I don't want to be out and
about unless I have to. All of
our community and Christian
schools are closed today so it
was a good day to read, play
board games and cook a big pot
of homemade vegetable soup.
Vegetable
Soup
1 small chuck roast
2 large cans tomatoes (I put
them in a blender or food
processor to make a sauce)
3 large potatoes
1 carrot- sliced thin
1 large onion chopped into fine
pieces
1 small bag frozen mixed
vegetables
1 can (DelMomte) fresh corn
1 cup chopped cabbage
1-tablespoon hot sauce (for the
kick)
3 teaspoons pepper
3 teaspoons salt
1 can of water chestnuts
(drained) Cook your chuck roast
until it is tender.
I like to put mine in the
pressure cooker but you can use
a slow cooker or just cook it on
top of the stove. Use whatever
you're most comfortable with.
Remove the meat from your pot
(preserving the broth). Let your
meat cool and in the meantime
clean and dice the potatoes,
carrot, and onion, and cabbage,
add to the beef broth Process
the tomatoes and add to your
broth, add the salt, pepper, hot
sauce, water chestnuts, corn and
frozen mixed vegetables and cut
your beef into small pieces and
add to the broth. Now turn the
heat on to simmer and let it
simmer for several hours till
vegetables are tender and let
that wonderful aroma fill you
kitchen. Believe me, your family
will keep on asking when is
dinner? ENJOY.
