Beef Vegetable Soup

Ingredients

• 5 pounds chuck or shoulder beef roast
• 1 can tomato juice
• 2 cans stewed tomatoes or diced
• 14 ounces beef broth
• 1 bag veggies frozen, for soup
• 1/2 onion chopped
• 1/2 cup celery diced
• 4 potatoes diced
• 1 cup baby carrots diced
• 1/2 cabbage a head of, chopped
• 1 tablespoon worcestershire sauce
• 3 tablespoons beef base a good
• salt
• pepper

Nutrition

• Calories : 1600 calories
• Carbohydrate : 47 grams
• Cholesterol : 375 milligrams
• Fat : 102 grams
• Fiber : 9 grams
• Protein : 115 grams
• SaturatedFat : 40 grams
• Sodium : 1010 milligrams
• Sugar : 5 grams