Cover roast with salted cold water; bring to a boil, then simmer covered until fork tender. Cool in broth. Remove roast, reserving broth for soup base. Shred roast and add back to broth.
Cook potatoes until just tender, add to soup. Cook cabbage until tender, add to soup.
Cook carrots in microwave until tender, add to soup.
Add all the canned vegetables, tomatoes, tomato sauce, and onions to soup. Simmer until ready to eat. Do not boil. Add salt and pepper to taste.
Serving
Suggestions
We love this with cornbread.
Originally Submitted
12/7/2010
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