Prep Time 10 minutes Cook Time 8 hours
From the kitchen of Annette M. in Bedford, New Hampshire, this recipe makes cooking a hearty and delicious soup at home seem effortless!
What you'll need
- 4 lb. rump roast, cut into cubes
- 2 medium potatoes, diced
- 2 cups water
- 4 beef bouillon cubes
- 1/2 head of cabbage
- 3 carrots, cut 1/4 inch thick
- 1 can corn, drained
- 1 can green beans, drained
- 1 can tomato juice
How to make it
- Heat a skillet until it is very hot. Sear the roast cubes until they are browned on all sides.
- Add the bouillon cubes to boiling water. Stir until they are completely dissolved.
- Add all ingredients to a slow cooker and cook on high for 8 hours.
