• 4 medium sized potatoes (peeled/chunked)
  • 3 carrots (sliced)
  • 1 sweet green pepper (chunked)
  • 1 medium sized yellow onion (chopped)
  • 1/4 head of green cabbage (shredded)
  • 1-2 stalks of celery (sliced 1/4-1/2")
  • 1 red delicious apple (peeled/chunked)
  • 1 turnip (chunked)
  • 1- 14 oz can whole kernel corn (drained)
  • 1- 14oz can green peas (drained)
  • 64 oz V8 (or other brand) 100% vegetable juice
  • 1.5 lb. beef chuck roast
  • one can beef broth or 2 cups water with dissolved beef bouillon
  • 1 tsp dried basil
  • 1 tsp. oregano

I used to love my mother’s homemade vegetable soup. In the fall and winter it brought comfort and even years later when I made it for my husband, he quickly developed a taste for it as well.

With simple, inexpensive ingredients my mother’s homemade vegetable soup was very easy to put together. Although she had no written recipe for her soup, I followed her around as she made it one afternoon many years ago and made notes of the ingredients and quantities so that I could replicate her recipe.

The Tools You’ll Need to Make this Homemade Vegetable Soup

The tools you will need to make this homemade vegetable soup are:

  • an 8 quart stock pot
  • a cutting board, vegetable peeler and knife
  • a pressure cooker if you choose to follow the recipe strictly
  • a can openerIt doesn’t get much easier than that!


The meat can be prepared however you prefer, but my mother used a pressure cooker for her homemade vegetable soup and indeed, it produces a very tender meat.

  • Place the chuck roast in the pressure cooker with either one cup of beef broth or the water with dissolved beef bouillon. Cook for 30 minutes. Remove any fat and cut into bite sized pieces and reserve broth.
  • Meanwhile, peel and chunk vegetables, the apple, slice the celery, and shred the cabbage. Add to the stock pot.
  • Pour in vegetable juice and remaining one cup of beef broth (or water with bouillon) and bring to a full boil. Stir in seasonings and reduce heat to medium.
  • Cook for 1 1/2 hours. Add meat and reserved 1 cup broth during the last 30 minutes.As kids we had a bowl of this soup accompanied by saltine crackers and a slice or two of cheddar cheese.

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