Vegetable Soup even the kids will love!!

1 chuck roast, clean then dry, sprinkle with salt or Season All
medium onion, sliced
2 celery sticks, (clean, dry, cut into thirds)
2 carrots, (clean, dry, cut into thirds)
olive oil
heated water

3 11.5 oz cans of tomato juice (or if you like to drink it, get the large can and drink the rest!)
2 cans of creamed corn
1 8 oz can green peas, drained
2 carrots, sliced into medallions (or can use 8 oz can, drained)
2 medium red potatoes, bite size pieces (optional-I usually do not add; personal preference:)
salt and pepper to taste

In soup pot, brown your onion, celery, and carrots (ones in thirds) until dark in olive oil. Remove and brown roast really well. Add browned veggies back to roast. (Browning these gives you a darker richer broth) Add heated water and bring to boil. Boil, adding water as necessary, for about 1 1/2 to 2 hours until meat is nice and tender.

Remove meat and veggies from broth. I discard the veggies and pull off some of the meat to add back to soup at end. The leftover meat makes great roast beef sandwiches too!

Add tomato juice and bring to boil. Add fresh carrots and potatoes and cook until tender.

Add both cans of creamed corn and drained peas. Simmer for about 30 minutes, stirring occasionally so the corn does not stick. Salt and pepper to taste. The cream corn thickens the soup nicely and makes it a really nice consistency. Before serving, add some of the roast cut into small pieces back to soup.

Serve with crackers. Also delicious with a fresh pan of corn bread!