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5 from 1 vote

Nana’s Vegetable Soup

Ingredients

  • 2 tbsp. olive oil
  • 1

     large onion, diced
  • 2 carrots, scrubbed and sliced
  • 3 lbs. chuck or shoulder roast, aggressively trimmed and cut in 1-inch cubes
  • salt and pepper
  • 1/2 head of cabbage, chopped
  • 1 28 oz. can diced tomatoes, undrained
  • 1 48 oz. can V-8 juice
  • 2 cups water
  • 2 cubes beef bouillon
  • 1 12 oz. bag frozen okra
  • 1 12 oz. bag frozen fordhook lima beans
  • 1 12 oz. bag white shoepeg corn

Instructions

  • In a large soup pot (I use an 8-quart stockpot so I have plenty of room), heat oil and sauté the onion and carrots over medium until it’s wilted.  While the onions and carrots are cooking, toss the beef cubes with salt and pepper.
  • Add the seasoned beef to the pot and brown in batches, removing each batch to a bowl while the next one cooks.  Once all the beef is browned, return reserved beef to the pot.



  • Add the carrots, cabbage, tomatoes, V-8, water, and bouillon cubes.  Bring the pot to a lively simmer and turn the heat to medium low. Keep at a low simmer for about 30 minutes or so.  After soup has simmered for half an hour, add the frozen okra and frozen lima beans.

  • Bring the pot back to a low simmer and let cook for an hour or until the vegetables are all cooked and the meat is tender.  Add the frozen corn and cook only until the corn is heated through.