Video - Rita's Kitchen - Homemade Vegetable Soup

Richmond, Indiana -- Today we expected 4-8 inches of snow, however we only received a thin layer of ice, that is worse I think. Anyway it is still cold and I don’t want to be out and about unless I have to. All of our community and Christian schools are closed today so it was a good day to read, play board games and cook a big pot of homemade vegetable soup. This is a soup that I especially like to make in the fall when the garden is about finished. Gathering the last bit of the fresh vegetables out of the garden just seems to make this soup special. We like it several times throughout the winter season. I use what vegetables I have on hand. I like to put a can of drained water chestnuts in this soup; it gives it a little extra crunch. Pair this with good homemade sourdough bread and you have a comforting meal.

VEGETABLE SOUP

1 small chuck roast
2 large cans tomatoes (I put them in a blender or food processor to make a sauce)
3 large potatoes
1 carrot- sliced thin
1 large onion – chopped into fine pieces
1 small bag frozen mixed vegetables
1 can (DelMomte) fresh corn
1 cup chopped cabbage
1-tablespoon hot sauce (for the kick)
3 teaspoons pepper
3 teaspoons salt
1 can of water chestnuts (drained)
Cook your chuck roast till tender, (I like to put mine in the pressure cooker but you can use a slow cooker or just cook it on top of the stove, (it’s just whatever you’re comfortable with.) Remove the meat from your pot (reserving the broth.) Let your meat cool and in the meantime clean and dice the potatoes, carrot, and onion, and cabbage, add to the beef broth Process the tomatoes and add to your broth, add the salt, pepper, hot sauce, water chestnuts, corn and frozen mixed vegetables and cut your beef into small pieces and add to the broth. Now turn the heat on to simmer and let it simmer for several hours till vegetables are tender and let that wonderful aroma fill you kitchen, believe me your family will keep on asking …when is dinner? ENJOY.