Killer Veggie Soup

Vegetable soup is one of my all time favorite recipes. My mom made the best and I try to follow in her footsteps. So let's make a HUGE batch now!

You will need a 20 quart stock pot to make this soup in as it is a LOT of soup!

Cast of Characters:

4 ears of corn on the cob
1 pound of fresh green beans
1 pound new (red) potatoes
1 bunch of three broccoli stalks
1 head of cauliflower
2 small green zuchinni
2 yellow squash
1 medium head of cabbage
2 large onions
4 or 5 cloves of garlic
5 bay leaves
1 bunch of parsley
1 box of frozen peas
1 box of frozen lima beans
1 large pot roast or 2 packages of stew meat
2 tbs olive oil
1 can of tomato juice
1 can of tomato sauce
2 cans low sodium beef broth (or boxes)
salt & pepper to taste

Whew!

If you bought or have a roast, cube it up. Add the oil to the pot and let it get hot while you cube the beef. Once the oil is hot add the meat and brown it really well, making sure to get some carmelization on the bottom of the pot. Once the meat is brown and sizzling in the pot, add the tomato juice, sauce, and beef broth. Simmer over medium heat for a couple of hours. While the meat cooks take the time to cut up all the veggies into bite size pieces. For the broccoli, remove the heads, use your veggie peeler to remove the outter skin of the stalks and cube them up too. Quarter the cabbage, cut out the core and just slice it up. Stand the corn on their ends and run a knife down them to remove the kernels. I put everything into a big stainless steel bowl and put it into the fridge while the meat cooks. After a couple hours of the meat cooking add in ALL the veggies at once, bring back to a boil over high heat, then drop the heat to low and simmer for another two hours (I said it was GOOD not FAST). Just before serving add the parsley and try to find the bay leaves, they are not very tasty.

Serve in a DEEP bowl!