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  • Writer's pictureTedd Long

Rose Ann's Beef Vegetable Soup

Updated: Nov 19, 2018

From Rose Ann Long.

Wonderful, hearty, and simple to make. This soup is guaranteed to keep you warm this winter. Something everyone will enjoy.


1 small chuck roast

1 sliced onion and sliced celery for cooking

2 cups of cabbage

⅔ cup of sliced carrots

½ cup onion

½ cup celery

½ cup green beans

1 can (32 ounce) V-8 juice

1 can of diced tomatoes

½ pound of potatoes (cut to bite size)

Corn (frozen or fresh)

Lima beans (small can or frozen

Fresh green beans


Place chuck roast in deep soup pan and cover with 3 inches of water. Add sliced onion and celery. Cook 2 hours or more. Take out the meat, let cool and slice into bite-sized pieces. Strain the broth and refrigerate over night.

The next day, skim off the fat from the broth, add back the sliced meat and add all other ingredients, salt and pepper to taste, and cook for 1 hour at medium heat.

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