Now that summer is winding down and the evenings are chilly it's time to start putting the garden produce to good use. I made a batch of vegetable soup this afternoon and decided to post it since my dad has been asking for my mom's recipe and someone else mentioned how good my Grandma Slagenweit's vegetable soup was. This is their recipe.
Take one chuck roast (lightly marbled) and place in a large dutch oven.
The roast I used was just a little over 2 lbs. Add 4 cups of water, 3tsp
of salt, and 1 tsp of ground pepper.
Bring to a boil and then reduce heat to a low simmer. It will need to simmer until it pulls apart easily with a fork. This one simmered for 3 1/2 hours this morning. Remove meat from broth and pull apart with a fork into small pieces removing and discarding fat. (I then pop mine in the fridge until I need it in a few hours)
Let me explain: I'm from Pennsylvania and we put sugar in everything. Our desserts, our salads, our vegetables, our cornbread and our meat. I had no idea that some people don't put sugar in their sloppy joe or taco meat until I married a man who was raised in the south. In the south they don't put sugar in anything - not their meat, not their vegetables (you fry those) nor their cornbread. They save all that sugar and put it in their iced tea - it's like syrup. But see, in the north you spread that sugar all out and that includes a little in your iced tea. So trust me.......put the sugar in the soup.
Also - don't put potatoes in it. That's just nasty. Trust me.
Without the tomatoes: