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Southern Vegetable Soup with Roux & Chuck Roast

Hearty Southern Vegetable Soup made with chuck roast, roux, V8 juice, and layers of fresh and frozen vegetables. Slow-simmered and deeply flavorful, a classic Louisiana-style comfort dish.
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Ingredients
  

Meat & Fat
  • 2 heaping serving spoons beef tallow
  • 1 chuck roast cut into 1-2” cubes
  • 1 chuck shoulder cut into 1-2” cubes (You can use two chuck roasts — this is just what was on hand)
Seasoning for the Beef
  • Onion salt
  • Garlic powder
  • Seasoned salt
  • Salt & pepper
Vegetables
  • 1 head cauliflower chopped
  • 1 head broccoli chopped
  • 1 head cabbage chopped
  • 2 squash sliced
  • 2 zucchini sliced
  • 1 bundle carrots chopped
  • Celery chopped
  • Potatoes chopped
  • Garlic
  • Onion
  • Shallot
  • Green onions
Additional Vegetables (Later Additions)
  • 1 bag frozen corn
  • 1 bag frozen peas
  • Green beans
  • 2 cans diced tomatoes
  • Canned diced potatoes
Base & Thickener
  • 3 cups seasoning blend onion, bell pepper, celery
  • 1 serving-size spoon roux about ¾ cup
  • 2 cartons chopped tomatoes
  • 6–8 cups water or broth enough to fill pot about ⅔ full
  • 2 containers V8 juice (one regular, one low sodium)