Beef Vegetable Soup
Ingredients
| 2 lb. Chuck Roast | 5 Qt. Water |
| 1-2 T. Flour | 1 - 28 oz. can Tomatoes |
| 2 T. Butter or Margarine | 16 oz. Mixed Vegetables including cabbage, cut to bite sized pieces |
| 2 Cloves Garlic, Chopped | 4 Potatoes, cut to bite sized pieces |
| 1 Large Onion, Chopped | Salt and Pepper to taste |
Directions
Season the roast with salt and pepper. Dredge in flour. In the meantime, in a very large soup pot, melt the butter. Saute the onion and garlic in the butter until soft. Add the roast to the butter and brown on all sides. Add the water to the pot, bring to a boil. Lower the heat and place a cover on the pot. Allow to simmer for 3 hours. Add more water, if necessary. Remove the roast from the water and shred using two forks. Place meat and any juices back in the pot.
Add the tomatoes, vegetables, cabbage and potatoes to the water. Season to taste. Bring soup back to a boil and lower the heat to a high simmer. Allow the vegetables to cook until the potatoes are tender.
Serves a LOT!