| 2 lbs chuck roast (round bone), cut into 1 inch cubes | 2 boxes frozen green beans |
| 3 large onions, diced coarsly | 1 package frozen peas |
| 5-7 stalks of celery, sliced coarsly | 2 boxes frozen corn |
| 3-5 lbs potatoes, diced coarsley | 1 bay leaf |
| 2 bunches of carrots, sliced coarsley | salt and pepper |
| 1-2 cans whole tomatoes packed in juice, not puree | 1 teasp parsley |
| 2 boxes frozen lima beans | pinch of crushed red pepper |
Put the beef in a large pot of water, rince it just after it reaches the boiling point. Add more water and bring back to a boil. Cut the whole tomatoes up or mash them coarsely. Add tomatoes and all other ingredients to the pot. Cook until the meat is done, all the vegitables are tender, and the flavors have blended into a wonderful soup.
I like to eat this with peanut butter sandwiches. This rather large pot of soup lasts a long time and freezes well. Excellent for the fall and winter months. I remember my Aunt Jessie having a pot of this cooking on the stove for days.