MOM'S VEGETABLE SOUP

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Mom's Vegetable Soup image

I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 26 servings (6-1/2 quarts).

Number Of Ingredients 11

1 beef chuck roast (3 to 4 pounds)
2 tablespoons vegetable oil
2-1/2 quarts water
3 cans (28 ounces each) diced tomatoes, undrained
10 celery ribs, chopped
6 large carrots, thinly sliced
3 large onions, chopped
3/4 cup medium pearl barley
2/3 cup cut fresh green beans (1/2-inch pieces)
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste

Steps:

  • In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

Nutrition Facts :

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