This soup is so good! It is my grandmother's recipe and it's easy to make! The best thing is, this soup freezes well!
Mama's Vegetable Soup
1 large can tomato juice
1 can green beans, drained
1 can whole kernel corn, drained
3-4 potatoes, peeled and chunked
2-3 cups shredded beef w/ juice*
Salt & pepper to taste
Pour juice into pan and add rest of ingredients. Cook on medium high heat for 30 minutes. Be sure to stir occasionally to prevent sticking.
*I make this soup the day after I have beef roast. I cook a London broil in my roaster pan. I add enough water to barely cover the roast, seasoning salt, soul seasoning, and parsley. I cook it for 5 hours on 295*. After the 5 hours, I cut up my potatoes and cook an additional hour. Any leftovers, including the juice goes into making the soup. I had fresh green beans with the roast last night, so they went into the soup instead of canned.
Only 2 Days Left
5 years ago