Ingredients

1 soup bone; if available
4 lb chuck roast; cut into chunks
2 ribs and tops of celery; chunked
1 large onion; chunked
3 quart water
1 tablespoon salt
1/2 teaspoon pepper
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
5 carrots; diced
1 large onion; chunked
3 ribs and tops of celery; chopped
32 oz frozen mixed vegetables
1 tablespoon salt
2 cup water
4 can tomatoes; cut up
2 medium sized potatoes; chunked
1/2 teaspoon salt
1 teaspoon sugar

Procedure

1. In a large pot combine the first 10 ingredients.

2. SIMMER for 1 1/2 to 2 hours. Add water as needed.

3. Remove meat. Remove bone if using one.

4. Strain stock and skim top.

5. Add carrots, onion, celery, mixed veggies and salt.

6. Simmer for 30 minutes

7. Add 2 cups water, tomatoes, potatoes, salt and sugar. Correct seasonings to taste and add boiled meat.

8. Simmer for another 30 minutes or until potatoes are tender. Add water if needed.

It will be wonderful. Freezes well; however, I don't think potatoes freeze too well, and I prefer to remove them before freezing. Freshly boiled potatoes can be added when serving defrosted soup.

Chet b. chebeck@aol.com Sept. 20th 6:03 pm Posted to recipelu-digest Volume 01 Number 231 by RecipeLu on Nov 09, 1997
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