Beef Vegetable Soup

1. 2 cans corn

2. 2 cans green beans drained

3. 1 lg bag frozen peas

4. 2 cans chopped tomatoes

5. 1 lb carrots pealed and sliced thin

6. 1 very large onion diced

7. 1 bunch celery sliced thin

8. 6 potatoes in small cubed

9. 1 small head cabbage chopped

10. 1 qt tomato juice

11. 6 qt water

12. 7 TBS Mc Kay’s beef seasoning

13. 1 Lg English or chuck roast

place water, seasoning and roast in 12 qt pot place on high heat until boiling then turn down to med hi heat for a low boil. While roast is cooking microwave or bake potatoes until not soft still hard and cube. When roast is very tender remove and cut into ½ “ pieces and return to pot along with all vegetables and tomato juice. Cook on high until boil then reduce to med-hi heat to a slow boil until vegetables are done. You can cut this recipe in half for a smaller batch of soup.