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SWEET AND SOUR VEGETABLE SOUP




Source of Recipe


My Own


Recipe Introduction


When I say I’m going to make a pot of soup, this is what usually turns out. We just love this hearty one-pot meal.


List of Ingredients




1 T. olive or vegetable oil
1 beef pot roast
2 qts. water
3 or 4 beef bouillon cubes
1 large can crushed tomatoes
2 cups V-8 juice or tomato juice
1 large onion, diced
1 t. garlic powder, or 3 minced fresh cloves of garlic
2 T. Worchestershire sauce
2 bay leaves
2 dashes of Tabasco sauce
Freshly cracked pepper
2 t. salt
6 carrots
1 head of cabbage,
cored and cut-up
6 med. potatoes
¾-1 c. light brown sugar
¾ cup lemon juice


Recipe



In a large soup pot, brown the beef in the oil. Add water, bouillon, tomatoes,
V-8 juice. Bring to a boil. Add onions, garlic powder, brown sugar, lemon juice, Worchestershire, bay leaves, Tabasco, and cracked black pepper. Simmer for about two hours. Taste to see if you need to adjust the sugar-lemon juice ratios. Remove the roast from the pot; cool enough to handle. Cut into cubes and return to the soup pot. Cook the whole potatoes (unpeeled) in a separate pot until not quite done. Cool, peel and cut into cubes. Set aside. Add cabbage and peeled cut up carrots to soup. Simmer 30 min. or until tender. (The carrots will take less time than the cabbage, so you may want to add them 10 minutes into this timing.) Add the cooked potatoes and reheat briefly.