Homemade Beef Vegetable Soup

Preparation:

1. Cook Vegetables:
   • Add tomatoes, soup vegetables, corn, lima beans, and cabbage to a large pot.
   • Cook down, adding water as needed.
2. Season:
   • Season with salt, pepper, chives, and parsley to taste.
3. Add Beef:
   • Midway through cooking the vegetables, add the shredded braised chuck roast with its au jus.
4. Finish:
   • Near the end of cooking, re-season to taste.
   • Add more water if needed and stir in 4 tablespoons of butter for depth.

Notes:

• To prepare the chuck roast, braise in the oven in water until fork-tender (about 4 hours). Shred and add 2 packs of McCormick au jus mix. Cool overnight in the refrigerator.
• For Maryland Crab Soup, substitute the chuck roast with 2 pounds of Maryland crab claw meat and use Old Bay seasoning and a few tablespoons of Better Than Bouillon chicken paste instead of au jus.

Enjoy!