Vegetable beef soup is a hearty, comforting dish that combines tender chunks of beef, a medley of fresh vegetables,
and a flavorful broth to create a meal that is both nutritious and satisfying. This classic soup is often made with a base of slow-simmered beef stock,
which is infused with aromatic herbs and spices like bay leaves, thyme, garlic, and black pepper to enhance its rich taste. The beef,
typically cut into bite-sized pieces, is browned beforehand to seal in its natural juices and add depth to the overall flavor.
Vegetable Beef Soup
16 quart pot
1/2 gallon original V8
Soup shanks
2 pound chuck roast (cubed and seasoned)
2 pounds red potatoes
3 cups carrots
3 cups celery
32 oz bag frozen mixed vegetables
16 oz bag frozen corn
2-32 oz cans petite diced tomatoes
1 head cabbage
1 large onion chopped
1/2 pound spaghetti (optional)
3 bay leaves
Start by seasoning beef shanks with desired seasoning and brown them very well on both sides in a skillet. After they’re browned remove them from the skillet and add large onion to skillet to pick up any brown bits from the skillet.
Transfer onions and beef shanks to pressure cooker and add 6 cups of water. Cook on high pressure for 45 minutes and then transfer everything to your pot. Add the V8, bay leaves, tomatoes and heat to boiling then reduce heat and simmer for 1-2 hours. Add carrots and celery and set a timer for 30 minutes. When the timer is done add meat and set timer again for 30 minutes. When that timer goes off add potatoes and set timer again for 30 minutes. Once that timer goes off add frozen mixed vegetables and set a timer for 15 minutes. When that timer goes off add cabbage and spaghetti. Check after 15 minutes to see if cabbage is cooked to desired consistency and cook longer if needed.