Vegetable Soup

This is a dish you're going to want to start fairly early in the day. Also, if you're not a huge vegetble fan, give this a try....you may like it.

1. First off you want to get a large pot ( I use a 6 quart pot but sometimes I use the 6 quart and the 4 quart ).
2. Wash your Rump Roast 
3. Fill the pot with water so it's about an inch to inch and a half over the roast
4. Cook the roast completely adding water when necessary (20 minutes per pound if thawed or 30 minutes per pound if frozen)
5. Remove roast onto carving platter to cool
6. Leave water in pot and add to it a 46 ounce bottle of tomato juice. 
7. Slice the cabbage any way you choose (I do mine in strips) 
8. Add the cabbage to the pot of tomato juice/ roast water mixture
9. Cook cabbage for about 15 minutes 
10. Then add any other vegetables you like in any amount you like ( I add corn, green beans and carrots)
11. Herbs and Seasonings I like to use (not necessarily all together but with the vegetable soup on different occasion) are : Flat Leaf Parsley, Garlic, Basil, Oregano, Salt and Pepper. 

Ingredient List

Rump Roast

Tomato Juice

Cabbage

Corn

Green Beans 

Carrots
Garlic
Salt 

Pepper

Kendra's Vegetable Soup

Hope you enjoy it!