Last Night's Recipe: Vegetable Beef Soup

Vegetable Beef Soup

2.5 lb. chuck roast
2 medium onions, chopped
2 c. diced celery
4 qts. cold water

Simmer 2-3 hours in a big pot.
Remove meat, cut off all fat & remove any floating fatty pieces.
Dice roast, replace meat, then add:

1 8 oz. pkg. frozen corn
1 8 oz. pkg. frozen cut up green beans
1 8 oz. pkg. frozen spinach
1 8 oz. pkg. frozen peas
2 c. cut up celery
2 12 oz. cans tomato wedges & juice
8 beef boullion cubes
2 Tablespoons vinegar
3 Tablespoons sugar
4 whole medium onions (I used 1/2 bag of frozen pearl onions)
2 c. diced carrots
2 c. diced potatoes
Simmer 2-3 hours / until done, serves 12 !