Beef Vegetable Soup

Fill large canner half full of water. Add:

• salt
• pepper
• large chuck roast

Boil 2 1/2 hours; add the following:

• 1 large head cabbage (cut up in small pieces)
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• 1 large stalk celery (use the small tender leaves, too)
• 2 large bunches carrots (cut up in small chunks)

Cook until vegetables are tender. Add:

• 1 large onion (chopped)
• 1 qt. green beans
• 1 qt. corn
• 1/2 gal. tomatoes

If there is still room in the cooker, add more vegetables. Divide into 6 portions; cool and freeze. At serving time, thaw and add 3 cups diced cooked potatoes and 2 bouillon cubes. Serve piping hot!

By Robin from Washington, IA