2-3 lbs chuck roast
1 bunch carrots, sliced
8-10 medium potatoes, diced
1 bunch celery, sliced
1 small cabbage, shredded
1 large can tomato juice
4 medium tomatoes, chunked
1 c onions, chopped
2 c corn, sliced off the cob
15 black peppercorns
1 tsp salt
2-3 cloves garlic
In a large stockpot, cover meat with water, add garlic and bring to a boil.
When water comes to a boil, reduce heat to medium. Let cook three hours.
Remove beef from broth and shred.
Add carrots and potatoes to stock. Add celery, cabbage, tomato juice, tomatoes, onions, corn, salt. Return shredded beef to soup.
Put peppercorns in a teaball, or tie them up in cheese cloth, and sink into soup. Cook over medium heat for 1-2 hours.
If they're out of season and unavailable, use frozen vegetables for fresh.
Submitted by Sam Cardimon Contributed on: and modified on Tuesday March 7th, 2006