LaLa's Vegetable Beef Soup (adapted from Brennan's)

My whole family loves this soup. It is the soup to make for bringing baby home. Freezes so well and it's a complete meal in a hurry. I never change anything because it's the perfect soup. It's so weird to boil the meat and not sear it first but honestly, it doesn't need it. Enjoy!



LaLa's Beef Vegetable Soup

6 pounds beef brisket, chuck, or rump roast
2 tablespoons salt
1 tablespoon black pepper
4 quarts water
2 pounds fresh green beans -- cut in 1" pieces
2 bunches celery -- cut in 1" pieces
2 large onions -- cut into 6 pieces ea
2 whole green peppers -- coarsely chopped
2 teaspoons fresh garlic -- minced
2 29 oz. cans tomato sauce
2 tablespoons garlic powder
3 tablespoons Worcestershire sauce
1 teaspoon granulated Sweet 'N Low
1 bag frozen peas
1 bag frozen lima beans
1/2 head cabbage -- broken into 2" pieces

In a large pot of boiling water add meat, salt and pepper. Boil for 1 hour. Skim the residue from the top of water as it cooks. Add green beans, celery, onion, green pepper, garlic, garlic powder, tomato sauce, Worcestershire sauce, and Sweet 'N Low. Cook at a slow boil for 1 hour. Remove the roasts from the pot, one at a time, and cut into bite-sized pieces. Trim any excess fat at this time. Add peas, lima beans, and cabbage. Cook for 30 minutes. Add additional salt and pepper to taste.

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

NOTES : Before adding last vegetables, remove roast(s) and cut into bite sized pieces.

Freezes very well.

I use frozen green beans when I'm in a hurry - can't tell the difference