Monroe Chat

I make this one at least once a month. It's a large reciepe and you'll need at least a 6qt stock pot.

Buckeyenut’s Vegetable Beef Soup

3lb Chuck Roast
2 tbsp Canola Oil
Large yellow onion - chopped
1 Beef Bouillon cube (I use Herb Ox Sodium Free packets)
28oz can stewed or crushed tomatoes (low salt) + 3 cans water
2 - 16oz bags Kroger frozen vegetables for soup mix (includes carrots, green beans, peas, lima beans, potatoes, celery & okra)
1 cup uncooked egg noodles
Fresh ground pepper, 2 bay leaves, 1 clove crushed garlic, 1 tbsp parsley
Chopped zucchini or barley, optional

1. Brown chuck roast in oil with onion.
2. Add tomatoes, boullion, seasonings and 2 cans of water. Bring to a boil and simmer on low 90 minutes.
3. Remove roast and trim away fat and cut meat into small bite size pieces. Return beef to pot.
4. Add frozen vegetables and 1 can water. Bring to a boil and then simmer on low 30 minutes.
5. Add noodles and cook 15-20 minutes until noodles are soft.

This soup gets really thick the longer you cook it; almost like a stew and this version is heart healthy due to the low salt. Add some warm French bread and it's a complete meal. Enjoy!

Yummy!! This is also a recipe (or close to it - I used lentils rather than noodles) that I use - great and easy to make, but equally as easy to freeze and save for a rainy day

I make mine almost the same way but I use beef stock and thicken it up just a bit.......tastes great.