A good fall/winter recipie for veggie soup but it does take some time

Chuck roast

5-6 beef bullion cubes

1 pkg dry onion soup mix

1 LARGE BOTTLE V8 juice and not tomato juice

1 large package of frozen mixed vegetables

2-3 potatoes cubed/diced (optional)

1/2 head (or thereabouts of cabbage -- this depends on size of cabbage and size of pot, etc.)

Brown the chuck roast with the onion soup and bullion until "fork tender" and able to shread (about 1-2 hours  -- when it falls apart, when picking up with a fork, its done  -- set aside and let cool.  What  you want to do is "shred" the roast, basically pulling it apart.

Takequal the "shredded roast' and in a slow cooker or LARGE stockpot, add the remaining ingredients and cook until the cabbage is translucent  -- crockpot, depending on how fast you want it.  It is NOT a "cheap" recipie; however, you can get quite a few meals out of it.  It freezes wonderfully and one of these that after sitting in the fridge for 24 hours, the flavors "blend.  "  Depending on the size of the family, you can get quite a few servings.

Again, it freezes wonderflly and better alternative to canned soup!