Beef Vegetable Soup With Chuck, Tomato Juice, Stewed Tomatoes, Beef Broth, Veggies, Onion, Celery, Potatoes, Baby Carrots, Cabbage, Worcestershire Sauce, Beef Base, Salt, Pepper
The ingredient of Beef Vegetable Soup
- 5 pounds chuck or shoulder beef roast
- 1 can tomato juice
- 2 cans stewed tomatoes or diced
- 14 ounces beef broth
- 1 bag veggies frozen, for soup
- 1/2 onion chopped
- 1/2 cup celery diced
- 4 potatoes diced
- 1 cup baby carrots diced
- 1/2 cabbage a head of, chopped
- 1 tablespoon worcestershire sauce
- 3 tablespoons beef base a good
- salt
- pepper
The instruction how to make Beef Vegetable Soup
Nutritions of Beef Vegetable Soup
@type: NutritionInformation@type: 1600 calories
@type: 47 grams
@type: 375 milligrams
@type: 102 grams
@type: 9 grams
@type: 115 grams
@type: 40 grams
@type: 1010 milligrams
@type: 5 grams
