RCI-SP.003.0691.001
Tomato Vegetable Soup
Tomato Vegetable Soup
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- chuck roast2 1/2 poundscubed
- head cabbage1 mediumchopped
- Onion1 mediumchopped
- potatoes6 mediumdiced
- carrots6 mediumsliced
- celery sticks2 unitsliced
- bunch Broccoli flowerets1 unitchopped
- 3 cans
- 1 can
- 1 can
- juice1 can
- 1 package
- 1 package
- 1 package
- 1/8 cup
- 1 unit
- 1 unit
Method
1
Heat butter in a large pot over medium-high heat. Add cubed chuck roast in batches and brown on all sides, approximately 10-15 minutes total, stirring occasionally. Remove meat to a plate and set aside.
2
In the same pot, add chopped onion, sliced celery, and carrots. Sauté for 5-7 minutes until the vegetables begin to soften and release their aromas.
3
Return browned chuck roast to the pot. Pour in crushed tomatoes, whole tomatoes, tomato juice, and the additional can of juice. Stir to combine and bring to a simmer.
4
Add diced potatoes and chopped cabbage to the pot. Season with salt and pepper to taste. Reduce heat to medium-low and simmer for 45-50 minutes until the potatoes are tender and the meat is cooked through.
5
Stir in the broccoli flowerets, frozen corn, frozen peas, and frozen baby lima beans. Continue simmering for an additional 15-20 minutes until the broccoli is tender and all vegetables are heated through.
6
Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls.