Stewed Roast Beef and Kraut Soup

Name: Stewed Roast Beef and Kraut Soup
Cuisine: null
Ingredients: 4 pound roast beef, whole; beef, soupbone if available; 1 head cabbage, cut up; 1 pint saurkraut; 5 carrots, diced; 1 large onion, diced; 5 potatoes, cut into bite-sized pieces; 1 pint tomato juice, optional; 2 bay leaves; salt, to taste; pepper, to taste

Ingredients

4 pound roast beef, whole
beef, soupbone if available
1 head cabbage, cut up
1 pint saurkraut
5 carrots, diced
1 large onion, diced
5 potatoes, cut into bite-sized pieces
1 pint tomato juice, optional
2 bay leaves
salt, to taste
pepper, to taste

Directions

Place bone and beef in large soup pan and add water to cover.
Bring to boil, add bay leaves, and salt and pepper, and simmer for about one hour, or until beef is cooked.
Add vegetables, and tomato juice if desired, and simmer another 20 minutes, or until vegetables are soft.
Remove beef and serve on a platter; serve soup separately.