Grandma's Beef Vegetable Soup

Although it was a whopping 72 degrees here today (yes, you read that right), I planned on making my grandmother's homemade beef vegetable soup.  I just couldn't help myself :)  There are people around this nation that aren't quite as lucky as we are to have such nice warm weather.  Regardless, soup I wanted!  I will write the recipe as I have normally done it, with notes at the bottom if you decide to use a slow cooker as I did this time.  I truly believe the meat was more tender by utilizing this method.  It wouldn't be Grandma's soup without saltine crackers and Muenster cheese to accompany it but cornbread will work just fine as well.  Enjoy!

Grandma's Beef Vegetable Soup

• approximately 2 pounds of leftover pot roast (I typically use a package of pot roast mix with the oven bag to cook the roast) OR 2 pounds chuck roast
• 1 package pot roast seasoning mix with an oven bag
• 1 1/2 - 2 quarts of water 
• 2 beef bouillon cubes
• 1 medium yellow onion, chopped
• 2-3 celery stalks, chopped (including leaves)
• 1-2 cloves garlic, minced
• 2 Tbsp parsley flakes
• 2 8-oz cans tomato sauce
• 3-4 carrots, sliced
• 1/4 head cabbage, chopped
• 2 potatoes, peeled and diced
• Italian seasoning
• black pepper
• salt
• 1 can corn, drained
• 1 can green beans, drained 

When preparing roast for a separate dinner and using the leftovers for the soup, follow the directions on the package of the mix to prepare the roast.  When ready to prepare the soup, boil the water in a large stockpot.  Add onion, celery, garlic, parsley flakes, tomato sauce, and beef bouillon.  Put the lid on the pot and decrease the heat to low.  Add carrots, cabbage, and potatoes.  Cut the roast into bite-size pieces and add to the stockpot with the pan drippings.  Sprinkle with a little Italian seasoning, black pepper, and salt, to taste.  Put the lid on and bring to a boil on medium heat.  Cook for 30 minutes, checking and stirring periodically.  When potatoes are tender, add corn and green beans and simmer an additional 15-20 minutes.  May continue to simmer or keep on warm until ready to serve.  Serve with cornbread, or as Grandma typically did, saltine crackers and Muenster cheese.

*As an option, the roast can be cooked directly before, not as a separate dinner.  Frozen corn and green beans can be substituted for the canned variety.

Slow Cooker version

Take the roast and place directly in at least a 4 quart slow cooker.  Sprinkle the seasoning from the packet directly on top of the roast.  Add 1/2 cup of water to the pot, being careful not to wash all the seasonings off the roast.  Cook on high for 3 hours.  Remove the roast from the pot and set aside.  Turn heat to low and add 1 1/2-2 quarts of water.  Throw in the bouillon cubes and remaining ingredients, including the cut-up roast, except the corn and green beans.  Cook on low for 5 hours.  Add the corn and green beans and continue cooking on low for 1 hour. Keep on warm until ready to serve.