Frisch's Vegetable Soup
Source of Recipe
BBR
Recipe Introduction
Posted by: Kaci0
List of Ingredients
1 to 2 pounds trimmed chuck roast, cut into small pieces
1 generous cup chopped onion
1 generous teaspoon minced garlic
1 can, 14.5 oz, diced tomatoes
1 pound bag frozen soup vegetables
10-16 oz. frozen mixed vegetables
1 bay leaf (opt)
1/2 teaspoon or so dry thyme
2-4 cups vegetable juice (like V-8)
5-6 cans, 14.5 oz ea. beef broth
1 cup quick cooking barley or 1/2 cup quick cooking barley and 1/2 cup rice
Salt and pepper to taste
Water to taste
Recipe
In a large pot, start browning the meat in a bit of olive oil. Or leave that step out and add everything but barley, rice and salt and pepper.
Regarding the vegetable juice and broth, start out with the lower amount and add more if you want. Bring to a boil and boil gently about 30 minutes or as long as an hour (by then the meat will start to fall apart).
Add barley or barley and rice and cook another 15 minutes or so.
Remove bay leaf and season to taste, adding water or more broth if necessary.
Serves 8-10
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