loaded vegetable soup


This recipe is typical of how I cook a large pot of soup. By the time I’m done loading the stock pot with the vegetables, it is nearly half full. Then I top it off with water.

To get a good meal soup with tender meat and vegetables that aren’t cooked into mush (yet), parboil the meat 2-3 hrs. before adding the vegetables. A pot of soup like that will last me 2-4 days, simmering 6-8 hours each day.

Towards the end, the broth is quite strong; and meat and vegetables will be so exhausted that there is no flavor left in them. They often get discarded. The dog is always happy with them, as long as I take the onions out.


This is what you need for 10 quarts / 20+ servings:

  • 2 lbs. chuck roast with some fat
  • ½ green cabbage (2 lbs.)
  • 1 head iceberg lettuce
  • 3 medium onions
  • 1-2 lbs. carrots
  • 1 head celery
  • 2 entire garlic heads
  • 15 Brussels sprouts

spices / condiments:

  • S&P
  • knorr bouillon (MSG)
  • jalapeño or other hot pepper
  • 3 tbsp. powdered tomatoes
Pic1: loaded vegetable soup


If you don't want pulled meat:

If you do want pulled meat, method #1 = pot roast

If you do want pulled meat, method #2 = boil

Making the vegetable soup:


Pic2: ingredients
Pic3: load that pot
Pic4: pre-cooked meat


Pic5: add water
Pic6: simmer